Peanut Butter Pie (from Double Muskie cook book)

One pre-baked and chilled piecrust in a 10 inch pie pan.

Filling
1 cup powdered sugar
8 ounces cream cheese, softened to room temperature
1 cup creamy peanut butter
2 TBS melted butter
1 TBS vanilla extract
8 ounces whipped cream

Topping
4 ounces semisweet chocolate
3 TBS butter
3 TBS vegetable oil

Whipped Cream for topping (can scrap a chocolate bar on top of cream)

Filling:  In a food processor or mixer, cream together the sugar and cream cheese until they are blended.  Add the peanut butter, melted butter and vanilla, and mix them in only enough to ensure they are completely incorporated, scraping the sides of the bowl if necessary.  Scoop the filling into a bowl, and fold the whipped cream into the peanut butter mixture by hand.  Don’t use the machine, as the cream can break down very easily.  Spread the filling into the cooked crust and smooth it out flat. Chill pie in refrigerator about 30 minutes.

Topping:  This recipe makes a pretty hard chocolate topping.  If you prefer a softer topping, increase the amount of butter or oil in the recipe.  Heat the topping ingredients in a double boiler over simmering heat until just melted, but don’t get the mixture hot.  Stir topping until smooth and pour over the pie filling, trying to cover the whole pie.  Cover any missed spots with a spatula or spoon.  Chill until the chocolate has set.  Use a hot knife to cut the pie, and decorate slices with a whipped cream star. 

Makes one 10-inch pie. 

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