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Peanut Butter, Cream Chocolate Pie is today's recipe from NYC Chef Dr. Delicious.
Chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Swordfish, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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See our Guide to New York City Restaurants
Click Here
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3/4 cup creamy peanut butter
1 package (16 ounces) confectioners' sugar
1 package (8 ounces) cream cheese, softened
1/3 cup half and half cream
1 carton (16 ounces) frozen whipped topping thawed
2 pastry shells (9 inches each) baked
Topping:
1 cup (6 ounces) semisweet chocolate chips
1/2 cup butter or margarine
3 tablespoons sugar
1/3 cup half and half cream
1 teaspoon vanilla extract'
Chopped peanuts, optional
In a mixing bowl, beat peanut butter, confectioner's sugar, cream cheese and cream until smooth. Add a third of the whipped topping; blend thoroughly. Fold in the remaining whipped topping. Divide and spoon into pastry shells, mounding slightly at edges. Chill. Topping: Heat chocolate chips, butter, cream and sugar in a small saucepan until chips are melted. Remove and cool. Spread over tops of pies to within 1 inch of crust. Sprinkle peanuts on top. Chill 4 hours before servings. Serves 12 to 16.
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