Peanut Butter Pie XVII Recipe

Ingredients
<br>- 1 ⅓ cups graham cracker crumbs
<br>- ⅓ cup white sugar
<br>- ⅓ cup butter, melted
<br>- 12 ounces cream cheese, softened
<br>- 1 ½ cups peanut butter
<br>- 2 teaspoons vanilla extract
<br>- ¼ cup confectioners' sugar
<br>- 1 cup heavy cream
<br>- 1 cup heavy cream
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C).
<br>step 2: Mix graham cracker crumbs, 1/3 cup sugar and melted butter until well blended . Press mixture into a 10-inch round springform pan or fluted tart pan. Bake in preheated oven for 8 minutes. Allow to cool.
<br>step 3: In a large bowl, beat cream cheese until light and fluffy. Stir in the peanut butter, 1/4 cup confectioners' sugar, and vanilla. In a separate bowl, whip 1 cup cream until soft peaks form. Fold the cream into the peanut butter mixture. Pour filling into pie shell and refrigerate until thoroughly chilled.
<br>step 4: Whip the remaining 1 cup of cream. Serve the pie with whipped cream.
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Ingredients
- 1 ⅓ cups graham cracker crumbs
- ⅓ cup white sugar
- ⅓ cup butter, melted
- 12 ounces cream cheese, softened
- 1 ½ cups peanut butter
- 2 teaspoons vanilla extract
- ¼ cup confectioners' sugar
- 1 cup heavy cream
- 1 cup heavy cream

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C).
step 2: Mix graham cracker crumbs, 1/3 cup sugar and melted butter until well blended . Press mixture into a 10-inch round springform pan or fluted tart pan. Bake in preheated oven for 8 minutes. Allow to cool.
step 3: In a large bowl, beat cream cheese until light and fluffy. Stir in the peanut butter, 1/4 cup confectioners' sugar, and vanilla. In a separate bowl, whip 1 cup cream until soft peaks form. Fold the cream into the peanut butter mixture. Pour filling into pie shell and refrigerate until thoroughly chilled.
step 4: Whip the remaining 1 cup of cream. Serve the pie with whipped cream.

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