Thursday, August 30, 2007

Peanut Butter Cup Pie

1 cup chocolate graham cracker crumbs
1/4 cup confectioner's sugar
1/2 stick softened butter

Mix and press into pie plate or bottom of springform. Refrigerate 1 hour.

8 oz. cream cheese, room temp
1 cup creamy peanut butter
1 cup plus 2 T. confectioner's sugar
2 T. butter, softened
1/2 cup chilled whipping cream
1 T. vanilla extract

Beat cream cheese and peanut butter in an electric mixer until well blended. Add 1 cup conf. sugar and butter, beat until fluffy.

Whip cream in a small bowl until soft peaks form. Gradually add remaining 2 T conf. sugar and vanilla, beat until stiff. Fold 1/3 of whipped cream into peanut butter mixture to lighten, then gently add the rest. Spoon into crust and refrigerate for 3 hours.

1/2 cup whipping cream
6 oz. chocolate chips

Bring cream to a simmer over low heat. Add chips, stir until smooth. Cook to lukewarm. Spread over pie. Refrigerate another 2-3 hours until firm.

Can be prepared 1 day ahead if covered.

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