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Peanut Butter Cream 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, Meats, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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1 package cream cheese, softened (3 ounces)
1 teaspoon lemon juice
1 2/3 cups Reese's Peanut Butter Chips
(10 ounce package) divided
1 cup cold whipping cream, divided
2/3 cup sweetened condensed milk
(do not use evaporated milk)
1 package chocolate or graham cracker crumb crust
(6 ounces)
1 teaspoon vanilla extract
1 tablespoon powdered sugar
Beat cream cheese and lemon in a medium bowl until fluffy, about 2 minutes; set aside. Place 1 cup peanut butter chips and sweetened condensed milk in microwave safe bowl. Microwave at High for 45 seconds; stir. If necessary microwave at High an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Add warm peanut butter mixture to cream cheese mixture. Beat on medium speed of mixer until blended, about 1 minute. Beat 1/2 cup whipping cream in another small bowl until stiff; fold into peanut butter mixture and pour into crust. Cover; refrigerate several hours or overnight until firm. Just before serving, combine remaining 1/2 cup whipping cream, powdered sugar and vanilla in a small bowl. Beat until stiff; spread over filling. Garnish with remaining peanut butter chips. Makes 6 to 8 servings.
Refrigerate.
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