Cream Cheese Peanut Butter Pie Recipe




Cream Cheese Peanut Butter Pie Ingredients


CRUST

1 cup vanilla wafer cookie crumbs
1/2 cup finely chopped pecans
6 tbsp unsalted butter, melted
2 tbsp sugar
1/4 tsp cinnamon

FILLING

1 1/4 cup creamy peanut butter
8 oz cream cheese, room temp
1 cup powdered sugar
2 tbsp unsalted butter, melted
1 1/4 cup whipping cream, chilled
1 tbsp vanillla

GLAZE

1/2 cup whipping cream
4 oz semisweet chocolate, finely chopped

A Recipe for
Cream Cheese Peanut Butter Pie

 

Vengeance is a dish that can be eaten colld.

James Payn In Market Overt (1895)



To him who overcomes, I will give the right to eat from the tree of life, which is in the paradise of God.

Rev. 2:7



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Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.


This Recipe for Cream Cheese Peanut Butter Pie is one of thousands in the Recipes-to-go Baking Cookbook.


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“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.”

Henry Miller, American writer (1891-1980)



“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.”

Art Buchwald


This is a recipe for Cream Cheese Peanut Butter Pie from the recipe cookbook of Recipes-to-go (Baking)


Food Tip
Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water




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Forget love... I'd rather fall in chocolate!

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Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.

Jim Davis, "Garfield"



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If you find any errors in this Cream Cheese Peanut Butter Pie recipe please inform us and we will amend the Cream Cheese Peanut Butter Pie recipe immediately


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Cream Cheese Peanut Butter Pie

Food Tip
Many of the bacteria that cause foodborne illnesses are carried by animals (including pets). It's important to wash your hands with hot, soapy water after you have contact with animals and before you handle food at any time.







Cream Cheese Peanut Butter Pie Directions

For crust: Mix all ingredients in 9-inch round pie pan. Press mixture
firmly into bottom and up sides of pan. Freeze while preparing peanut
butter filling.

For filling: Using electric mixer, beat peanut butter, cream cheese,
1/2 c sugar and melted butter in large bowl. Using clean dry beaters,
beat cream with remaining 1/2 cup sugar and vanilla in medium bowl
until peaks form. Stir 1/4 of cream into peanut butter mixture, then
fold in remaining cream (mixture will be thick). Spoon into prepared
crust. Refrigerate until firm.

For glaze: Bring cream to boil in heavy small saucepan. Reduce heat
to low. Add chocolate and stir until melted and smooth. Cool glaze
slightly; pour over filling. Tilt pan, coating top completely.
Refrigerate at least 1 hour.

Can be prepared 1 day ahead. Cut into wedges to serve. Serves 8.

For the success of this recipe, use a creamy-style peanut butter; do
not use an unsweetened freshly ground one.

From the Locust Tree Inn Restaurant in New Paltz, New York. Bon
Appetit, March 1988. Submitted By
BRIAN_MACFARLANE@CREST.SRHS.K12.NJ.US (BRIAN MACFARLANE) On TUE, 21
NOV 95 114439 -0500

Serves: 8

 

 

 

 

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