Peanut Butter Pie

by Kathleen Morrison

Servings: 8 servings

INGREDIENTS

1 cup graham cracker crumbs
1/2 cup light brown sugar, packed
1/4 cup butter, melted
2 cups peanut butter
2 cups sugar
16 oz. cream cheese, room temperature
2 tbsp. butter, melted
2 tsp. vanilla
1-1/2 cups whipping cream
4 oz. semi-sweet chocolate
3 tbsp. hot coffee
2 tsp. hot coffee

INSTRUCTIONS

Combine crumbs, brown sugar and 1/4 cup butter. Press into bottom and halfway up sides of 9-inch springform pan or pie pan. Beat peanut butter, sugar, cream cheese, 2 tablespoons butter and vanilla in large bowl of electric mixer until smooth and creamy. Beat cream until soft peaks form. Fold whipping cream into peanut butter mixture. Spoon into crust. Refrigerate 6 hours. Melt chocolate with coffee in double boiler over gently simmering water. Spread atop filling. Refrigerate until firm.

CHEF COMMENTS

This recipe is served at The Tradewinds in the Virgin Islands.

Tagged: desserts, peanutbutterpie, pies add tags

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