Peanut Butter Pie Recipe
Peanut Butter Pie has a supreme taste. Peanut Butter Pie gets its taste from crumb crust dressed with cheese and sugar, flavored with vanilla, topped with peanuts. Peanut Butter Pie inspired by many chefs around the world.
Ingredients
| 1 Graham cracker crumb crust | ||
| Smooth peanut butter | 2 1/2 Cup (16 tbs) | |
| Cream cheese | 2 1/2 Cup (16 tbs), softened | |
| Sugar | 2 Cup (16 tbs) | |
| Butter | 3 Tablespoon, melted | |
| Vanilla extract | 2 Teaspoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| Whipped cream | 1 1/2 Cup (16 tbs) | |
| Semi-sweet chocolate | 3/4 Cup (16 tbs), finely chopped | |
| Strong coffee | 5 Tablespoon, heated | |
| Peanuts | ||
Directions
Line a 9 inch (23 cm) springform pie pan with Graham cracker crumb crust.
Set aside.
In a food processor, beat peanut butter, cream cheese, sugar, melted butter, vanilla extract and cinnamon 2-3 minutes or until smooth.
With a spatula, fold in whipped cream a little at a time.
Pour into crust.
Smooth surface with a spatula.
Refrigerate 3-5 hours or until filling has set.
In a double boiler, melt chocolate and coffee, mixing well.
Let chocolate cool 5 minutes or so.
Pour lukewarm mixture over cold pie.
Refrigerate 15-25 minutes.
Unmold using a small knife warmed in hot water.
Run knife along sides of pan.
Release spring.
Garnish with peanuts.
Set aside.
In a food processor, beat peanut butter, cream cheese, sugar, melted butter, vanilla extract and cinnamon 2-3 minutes or until smooth.
With a spatula, fold in whipped cream a little at a time.
Pour into crust.
Smooth surface with a spatula.
Refrigerate 3-5 hours or until filling has set.
In a double boiler, melt chocolate and coffee, mixing well.
Let chocolate cool 5 minutes or so.
Pour lukewarm mixture over cold pie.
Refrigerate 15-25 minutes.
Unmold using a small knife warmed in hot water.
Run knife along sides of pan.
Release spring.
Garnish with peanuts.
Chef
