This recipe is from the Joy of Cooking (with a few modifications)
Warning: Can be addictive! I have to make this for each family member's birthday ever since I first made it for my peanut butter loving husband.
Makes one 10" pie or 8-10 servings
Ingredients:
Graham crackers or chocolate wafers (I use the chocolate cat cookies from Trader Joe's)
8 oz. cream cheese, softened (I use neufchatel for lower fat)
1 cup chunky or smooth peanut butter
1/2 cup sugar
2 tsp vanilla
1 cup heavy cream
Topping ingredients:
1/3 cup heavy cream
2 Tbsp unsalted butter (salted works okay, too)
4 oz (about 2/3 cup) finely chopped bittersweet chocolate or semisweet chocolate chips
Optional 1/3 cup chopped peanuts
Directions:
- Prepare and bake in a 10" pie pan (I use a spring form pan and line it with foil) crumb crust from graham crackers or chocolate wafers
- Beat cream cheese, peanut butter, sugar and vanilla on medium speed just until smoothly blended
- In a separate bowl, beat heavy cream on medium-high speed until stiff peaks form
- Using a large rubber spatula, fold half of the whipped cream into the peanut butter mixture to lighten it, then fold in the rest of the whipped cream
- Spread the mixture evenly in the pie crust
- Press a sheet of plastic wrap directly on the surface and refrigerate until firm, about 4 hrs.
- Prepare topping by stirring and bringing to a boil in a medium saucepan over high heat 1/3 cup heavy cream and butter
- Remove from the heat and immediately stir in chocolate
- Let cool to lukewarm
- Then pour the glaze over the top of the pie and spread evenly
- If desired, sprinkle with chopped peanuts (I don't)
- Refrigerate for at least 1 hour or up to 3 days
- Can accompany with whipped cream, but I think it's already rich enough! Savor each bite--yum!
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