CRUST
1 cup Vanilla wafer cookie crumbs
1/2 cup Finely chopped pecans
6 tbsp Unsalted butter, melted
2 tbsp Sugar
1/4 tsp Cinnamon
FILLING
1 1/4 cup Creamy peanut butter
8 oz Cream cheese, room temp
1 cup Powdered sugar
2 tbsp Unsalted butter, melted
1 1/4 cup Whipping cream, chilled
1 tbsp Vanillla
GLAZE
1/2 cup Whipping cream
4 oz Semisweet chocolate, finely chopped
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For crust: Mix all ingredients in 9-inch round pie pan. Press mixture firmly into bottom and up sides of pan. Freeze while preparing peanut butter filling.
For filling: Using electric mixer, beat peanut butter, cream cheese, 1/2 c sugar and melted butter in large bowl. Using clean dry beaters, beat cream with remaining 1/2 cup sugar and vanilla in medium bowl until peaks form. Stir 1/4 of cream into peanut butter mixture, then fold in remaining cream (mixture will be thick). Spoon into prepared crust. Refrigerate until firm.
For glaze: Bring cream to boil in heavy small saucepan. Reduce heat to low. Add chocolate and stir until melted and smooth. Cool glaze slightly; pour over filling. Tilt pan, coating top completely. Refrigerate at least 1 hour.
Can be prepared 1 day ahead. Cut into wedges to serve. Serves 8.
For the success of this recipe, use a creamy-style peanut butter; do not use an unsweetened freshly ground one.
From the Locust Tree Inn Restaurant in New Paltz, New York. Bon Appetit, March 1988. Submitted By BRIAN_MACFARLANE@CREST.SRHS.K12.NJ.US (BRIAN MACFARLANE) On TUE, 21 NOV 95 114439 -0500
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