0 recipes from contoocook and beyond


For the crust; l-3/4 cups chocolate wafer cookie crumbs
3 tbsps. sugar
5 tbsps. butter, melted
For the filling: 8 ozs. cream cheese, softened
l cup creamy peanut butter
l cup sugar
l-l/2 cups chilled heavy cream
For the topping: l/2 cup heavy cream
6 ozs. semisweet chocolate chips
Make the crust: in a bowl blend together well the cookie crumbs,
sugar, & butter & press the mixture onto the bottom & up the side
of a 9″ pie plate and bake crust in middle of 350 oven for l0 mins.
Let the crust cool.
Make the filling: In a large bowl with an electric mixer beat the
cream cheese with peanut butter until the mixture is smooth, beat
in the sugar, and beat the mixture until it is combined well. In a
chilled bowl beat the cream until it holds soft peaks, fold l/4th
of it into the peanut butter mixture to lighten the mxiture & fold
in the remaining cream gently but thoroughly. Mound the filling in
the crust & chill the pie, covered, for at least 4 hrs. or overnite.
Mak the topping: In a small heavy saucepan bring cream to a boil &
remove the pan from the heat. Stir in the chocolate, stirring until
mixture is smooth & let the topping cool for l5-20 mins. or until
it is cool to the touch.
Pour the topping evenly over the pie & chill the pie for 30 mins.
or until the topping is set.
Gourmet April l992

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