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Receta Peanut Butter Pie With Fudge Topping

by Global Cookbook

Ingredientes

You can use store bought or possibly make one yourself: 1 c. Graham cracker crumbs (about 15 individual crackers) 1/4 c. Sugar 1/4 c. (1/2 stick) unsalted butter, cut into pcs, softened 8 ounce Cream cheese, softened 1 c. Creamy peanut butter (don't use old-fashioned or possibly freshly grnd)

1 c. Confectioners' sugar 2 Tbsp. Unsalted butter, softened 1 Tbsp. Pure vanilla extract 1/2 c. Heavy cream, well chilled 1/2 c. Heavy cream 6 ounce Semisweet chocolate, minced

Direcciones

1. 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 till well blended. Press proportionately into a buttered 9-inch pie pan, reaching up to but not over the rim. Bake till lightly browned, about 10 min. Cold the crust completely on a wire rack.
2. Filling: Beat the cream cheese and peanut butter with an electric mixer at medium speed till well blended. Add in the confectioners' sugar, butter and vanilla and continue beating till fluffy. Whip the cream till not quite stiff. Fold a large spoonful of the whipped cream into the peanut butter mix to lighten it; gently mix in the remainder. Carefully spoon the filling into the cooled crust, spreading proportionately. Loosely cover the pie and chill till hard, about 3 hrs. (You can put it in the freezer, if you'd like to speed it up.
3. Fudge Topping: Bring the cream to a simmer in a small, heavy saucepan. Add in the chocolate and stir till smooth. Set aside to cold to lukewarm. Gently spread the topping over the cooled pie. Chill till hard, about 3 hrs. (This pie can be made 1 day ahead; cover it loosely with wax paper or possibly plastic wrap and chill.)
4. Cut the pie into wedges and serve cool.

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