Peanut Butter Pie - Bestrecipe005

  • 14 whole
    chocolate graham crackers (196 grams)
  • 1 tablespoon
    light brown sugar
  • 7 tablespoons
    (99 grams) unsalted butter, melted

  • 8 ounces (227
    grams) cream cheese, at room temperature
  • 3/4 cup
    powdered sugar plus 2 tablespoons, divided
  • 1 cup creamy
    conventional peanut butter
  • 1 cup heavy
    whipping cream
  • 1 teaspoon
    vanilla extract

  • Melted peanut
  • Melted
  • Mini Reese’s
  • Peanut butter

  1. Preheat the
    oven to 325°F.

  1. In the bowl
    of a food processor process the crackers and sugar until finely ground. Add the
    butter and pulse until moistened. Use the bottom of a measuring cup, glass, or
    ramekin to press the crust mixture into the bottom and up the sides of a 9-inch
    pie plate. Bake until fragrant, about 12 minutes. Cool completely on a wire

  1. In a large
    bowl, use an electric mixer to beat the cream cheese, 3/4 cup powdered sugar,
    and the peanut butter until light and fluffy, about 3 minutes.
  2. In a separate
    bowl, use an electric mixer with the whisk attachment to whip the heavy cream
    until thick and light. Add in the remaining 2 tablespoons powdered sugar and
    the vanilla extract and continue to whip until stiff peaks form.
  3. Gently fold
    the whipped cream into the peanut butter mixture. Pour into the prepared pie
    shell and freeze for 3 hours or chill in the fridge at least 6 hours. Drizzle
    with melted peanut butter and melted chocolate. Top with mini Reese’s cups and
    peanut butter chips. Serve frozen or refrigerated. 
  4. Store in the
    fridge, covered, for up to 3 days, or in the freeze for up to 1 month.

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