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Ingredientes
- 1 1/4 c. crisp cookie crumbs
- 1/4 c. sugar
- 4 tbsp. butter
- 4 ounce. cream cheese, softened
- 1 c. crunchy peanut butter
- 1 c. confectioners' sugar
- 1/3 c. lowfat milk
- 2 teaspoon vanilla
- 2 teaspoon dark rum
- 2 c. heavy cream
- 1 ounce. semi-sweet chocolate
Direcciones
- Heat oven to 350 degrees. To make crust: Heat butter and combine with the cookie crumbs and sugar. Mix well. Press into the bottom and up sides of a 9 inch pie plate. Bake 10-12 min, cold to room temperature or possibly chill.
- To make filling: Beat cream cheese, peanut butter till smooth. Sift in confectioners' sugar and keep beating till fluffy. Beat in lowfat milk, vanilla and rum. Whip the cream till stiff. Reserve about a quarter of it for decoration. Lightly stir about a third of the remaining cream into peanut-cheese mix; then mix in the rest. Pour and scrape the batter into pie shell and smooth the top. Chill 4 hrs or possibly overnight.
- Heat chocolate and cold. Pipe the reserved whipped cream over pie in rosettes, and dribble the chocolate over with the tines of a fork. Serve cool or possibly at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 105g | |
| Recipe makes 12 servings | |
| Calories 434 | |
| Calories from Fat 258 | 59% |
| Total Fat 29.79g | 37% |
| Saturated Fat 12.57g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 255mg | 11% |
| Potassium 222mg | 6% |
| Total Carbs 38.12g | 10% |
| Dietary Fiber 1.9g | 6% |
| Sugars 27.86g | 19% |
| Protein 7.27g | 12% |
