Peanut Butter Pie with Fudge Topping
Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/4 cup unsalted butter (1/2 stick, cut into pieces)
- 8 ounce cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup confectioners' sugar
- 2 tablespoon unsalted butter
- 1 tablespoon vanilla extract
- 1/2 cup heavy cream well chilled
- 1/2 cup heavy cream
- 6 ounce semi-sweet chocolate chopped
Instructions
Graham cracker crust: Blend well together graham cracker crumbs, sugar and 1/2 stick unsalted butter and press into pan. Bake until lightly browned, about 10 minutes at 350°.
Filling: Beat the cream cheese and peanut butter with an electric mixer until well blended. Add the confectioners' sugar, 1 tablespoon butter and vanilla. Beat until fluffy. Whip the cream until it's not quite stiff. Fold a large spoonful into the peanut butter mixture. Gently fold in the remainder. Carefully spoon the filling into the cooled crust, spreading evenly. Loosely cover the pie, refrigerate until firm, about 3 hours.
Fudge Topping: Bring cream to a simmer in a small heavy saucepan. Add the chocolate and stir. Set aside to cool until lukewarm. Gently spread over the cooled pie. Refrigerate until firm. This fabulous pie can be made a day ahead.
