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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 8 |
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Simple to make and oh-so-good. Fluffy, peanut-buttery yumminess. I've adapted it ever-so-slightly. Ingredients:
8 ounces cream cheese, at room temperature |
3/4 cup confectioners' sugar |
1/2 cup crunchy peanut butter |
2 tablespoons milk |
1/2 cup chopped roasted peanuts |
2 cups heavy cream, whipped until thick (about 4 cups whipped) |
1 prepared 9-inch graham cracker crust |
1/2 cup chopped salted peanuts |
1/2 - 1 cup chocolate sauce |
1/4 pound chocolate, shaved into curls, optional, for garnish |
fresh mint sprigs, optional, for garnish |
Directions:
1. * Cook time is chill time.
2. Using an electric mixture, fitted with the whip attachment, beat the cream cheese and sugar until smooth. Add the peanut butter, milk and roasted peanuts and beat well.
3. Carefully fold 2 cups of the whipped cream into the cheese mixture.
4. Pour the filling into the prepared crust. Place the pie in the refrigerator and chill completely, about 2 hours.
5. When ready to serve, spread remaining whip cream (whip in a little additional powdered sugar to sweeten slightly, if desired) over the top of the pie. Drizzle wtih chocolate syrup; sprinkle salted peanuts on top. Slice into 8 slices.
6. Garnish individual slices with chocolate curls and sprigs of mint, if desired.
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