Directions:
- In a large bowl beat cream cheese until smooth.
- Add peanut butter and 1 cup of the sugar.
- Beat until well blended.
- In a small bowl beat 1/2 cup of whipping cream until soft peaks form.
- Gradually beat in remaining 1/4 cup sugar and vanilla.
- Slowly fold cream mixture into peanut butter mixture.
- Pour into cooled pie shell.
- For the topping-in a double boiler over hot but not boiling water melt chocolate and cream together, whisking until smooth.
- Cool to luke warm and then pour over pie.
- You may need to rock the pie back and forth to get even coverage.
- One inch in from the edge form a circle with the chopped nuts and then chill for at least 2 hours.
- Once topping has set you can cover with plastic wrap.
- You can freeze this pie for storage or for a frozen summer treat.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 832.4 Kcal (3485 kJ) | ||
| Calories from fat | 457.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 50.81g | 78% | |
|---|---|---|---|
| Cholesterol | 27.4mg | 9% | |
| Sodium | 334.12mg | 14% | |
| Potassium | 489.63mg | 10% | |
| Total Carbs | 81.29g | 27% | |
| Sugars | 25.4g | 102% | |
| Dietary Fiber | 4.99g | 20% | |
| Protein | 19.53g | 39% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 3.8mg | 21% | |
| Calcium | 73.8mg | 7% | |
| Amount Per 100 g | |||
| Calories | 428.55 Kcal (1794 kJ) | ||
| Calories from fat | 235.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.16g | 78% | |
|---|---|---|---|
| Cholesterol | 14.11mg | 9% | |
| Sodium | 172.01mg | 14% | |
| Potassium | 252.08mg | 10% | |
| Total Carbs | 41.85g | 27% | |
| Sugars | 13.07g | 102% | |
| Dietary Fiber | 2.57g | 20% | |
| Protein | 10.05g | 39% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 1.9mg | 21% | |
| Calcium | 38mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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