Sunday, May 11, 2014

Chocolate Peanut Butter Pie

:Chocolate Peanut Butter Pie

  • 1 1/3 cups graham cracker crumbs
  • 1/3 cup sugar
  • 8 tablespoons (1 stick), unsalted butter, melted
  1. Preheat oven to 350 degrees.
  2. Combine the graham cracker crumbs, sugar and melted butter until well blended.
  3. Press the mixture into the sides and bottom of a nine-inch deep dish pie plate.  Bake at 350 degrees for 8 minutes.
  4. Cool completely
  5. For the filling:
    • 14 ounces cream cheese, softened
    • 2 cups sugar
    • 1 1/2 cups creamy peanut butter
    • 1 tablespoon vanilla
    • 2 tablespoons unsalted butter, melted
    • 1 cup heavy whipping cream
    1. Beat cream cheese and sugar in a mixing bowl.  Add the peanut butter and vanilla and mix well.
    2. Beat in the melted butter gradually.
    3. In a separate bowl, whip the cream until soft peaks form.
    4. Gently fold the cream into the peanut butter mixture using a spatula.  Do not over beat.
    5. Pour into the prepared, cool crust and refrigerate for several hours until set.
    For the Ganache:
    • 3/4 cup heavy whipping cream
    • 6 ounces semisweet chocolate finely chopped (high-quality such as Ghiradelli – not chocolate chips)
    1. Bring the cream to a boil in a saucepan.  Pour over the chocolate in a bowl.  Stir gently to melt the chocolate and mix well.
    2. Cool slightly and spread evenly over the pie.
    3. Chill until served.
    4. Cut with a knife that has been heated under hot water and wiped dry between each slice.

Saturday, May 3, 2014

Peanut Butter PIe

Peanut Butter Pie


1 package (8 ounce) cream cheese
1 cup peanut butter
1/2 cup sugar
1 carton (12 ounce) whipped topping
1 (8 inch) graham cracker or chocolate crumb crust
2/3 cup hot fudge ice cream topping

2 tablespoons peanut butter
2 tablespoons hot fudge ice cream topping
2 ziplock bags

In large bowl, beat together cream cheese, peanut butter, and sugar until well blended and creamy.

Fold in 3 cups whipped topping.  Set remaining topping aside in refridgerator.

Pour mixture into crumb crust.

In a small bowl, place 2/3 cup hot fudge ice cream topping.  Microwave for about 30 seconds or until warm and smooth.  Do not allow to boil.

Pour over peanut butter mixture and spread over entire pie.

Refridgerate for 2 hours.

Spread remaining topping over pie.


Place hot fudge into ziplock bag and squeeze to one corner of bag.  Cut a tiny hole into corner of bag.

Place peanut butter in remaining ziplock bag and squeeze to one corner of bag.  Cut a tiny hole into corner of bag.

Pipe topping and peanut butter over pie in swirling patterns or design of your choice.

Refridgerate for at least 30 minutes.

Serve cold.  Keep pie refridgerated.