FILLING
8 oz Softened cream cheese
1 c Sugar
1 c Creamy peanut butter
2 tb Butter, melted
1 c Heavy cream
1 tb Pure vanilla extract
TOPPING
4 oz Semisweet chocolate
2 tb Butter
2 tb Salad oil
1/8 ts Pure vanilla extract
Crushed peanuts (opt)
White chocolate shavings
Dark chocolate shavings
For the crust, crush the wafers and pat the crumbs into a greased 9″
pie pan, pressing evenly ont the bottom and sides.
For the filling, whip the cream cheese until fluffy. Slowly mix in the
sugar, peanut butter, and melted butted. Whip the cream and vanilla
until firm. Blend 1/3 cup of the whipped cream into the peanut butter
mixture. Fold this mixture into the remaining whipped cream until
totally blended. Fill the pie shell, smooth the top, and chill in the
freezer for at least 20 minutes.
For the topping, combine all but the optional ingredients and melt
them in the top of a double boiler until the chocolate melts. Cool
slightly. Spread the mixture on the cooled peanut butter pie,
starting from the center and working out. Chill or freeze until ready
to serve.
If desired, decorate the top with crushed peanuts and white and dark
chocolate shavings before serving.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
Yields
8 Servings