Peanut Butter Fudge Pie: 1-1/2 cup cream cheese, softened 1-1/2 cup creamy peanut butter 2 Tablespoons butter, softened 3 cup powdered sugar 1-1/2 Tablespoons vanilla extract 1-1/2 cup whipping cream, divided 2 9-inch graham cracker crustd 3/4 cup semi-sweet chocolate chips In a bowl, beat cream cheese, peanut butter and butter with an electric mixer on medium speed until smooth. Stir in the sugar and vanilla; set aside. In a seperate bowl, beat 3/4 cup whipping cream with an electric mixer on high speed until stiff peaks form. Fold whipping cream into cream cheese mixture. Evenly divide filling between crusts; chill for two hours. Combine remaining whipped cream and chocolate chips in a saucepan over low heat. Cook, stirring constantly, until chips melt. Remove from heat; let cool slightly. Pour evenly over pies. Refridgerate again until set, about one hour. Makes 2 pies, each serves 8. Graham Cracker Crust: 1-1/2 cups fine graham cracker crumbs 1/4 cup sugar 1/2 cup melted butter Press into a pie plate. Chill for 20 minutes or bake at 350 degrees for 10 minutes.
Posted on: Mon, 23 Sep 2013 03:09:41 +0000
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