Cream Cheese Peanut Butter Piepies ----CRUST---- 1 cup vanilla wafer cookie crumbs 1/2 cup finely chopped pecans 6 tablespoon unsalted butter, melted 2 tablespoon sugar 1/4 teaspoon cinnamon ----FILLING---- 1 1/4 cup creamy peanut butter 8 oz cream cheese, room temp 1 cup powdered sugar 2 tablespoon unsalted butter, melted 1 1/4 cup whipping cream, chilled 1 tablespoon vanillla ----GLAZE---- 1/2 cup whipping cream 4 oz semisweet chocolate, finely chopped 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 |
