GRAHAM CRACKER CRUST
You can use store bought or make one yourself:
1 cup Graham cracker crumbs (about 15 individual crackers)
1/4 cup Sugar
1/4 cup (1/2 stick) unsalted butter, cut into pieces; softened
FILLING
8 oz Cream cheese, softened
1 cup Creamy peanut butter (do not use old-fashioned or freshly ground)
1 cup Confectioners' sugar
2 tbsp Unsalted butter, softened
1 tbsp Pure vanilla extract
1/2 cup Heavy cream, well chilled
FUDGE TOPPING
1/2 cup Heavy cream
6 oz Semisweet chocolate, chopped
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From: Felicia Pickering <MNHAN063@SIVM.SI.EDU>
Date: Thu, 11 Jul 1996 22:48:51 EDT Crust: Preheat the oven to 350 F, with a rack in the lower third. In a medium bowl, combine the graham cracker crumbs, sugar and butter until well blended. Press evenly into a buttered 9-inch pie pan, reaching up to but not over the rim. Bake until lightly browned, about 10 minutes. Cool the crust completely on a wire rack.
Filling: Beat the cream cheese and peanut butter with an electric mixer at medium speed until well blended. Add the confectioners' sugar, butter and vanilla and continue beating until fluffy. Whip the cream until not quite stiff. Fold a large spoonful of the whipped cream into the peanut butter mixture to lighten it; gently fold in the remainder. Carefully spoon the filling into the cooled crust, spreading evenly. Loosely cover the pie and refrigerate until firm, about 3 hours. (You can put it in the freezer, if you'd like to speed it up.
Fudge Topping: Bring the cream to a simmer in a small, heavy saucepan. Add the chocolate and stir until smooth. Set aside to cool to lukewarm. Gently spread the topping over the cooled pie. Refrigerate until firm, about 3 hours. (This pie can be made 1 day ahead; cover it loosely with wax paper or plastic wrap and refrigerate.)
Cut the pie into wedges and serve cold.
Recipe is from _Classic Home Desserts_ by Richard Sax.
EAT-L Digest 10 July 96
From the EAT-L recipe list.
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