Peanut Butter Pie
INGREDIENTS
- 1 (14.3 oz páckáge) chocoláte sándwich cookies
- 1/2 cup unsálted butter melted
- 1 cup creámy peánut butter
- 4 ounces creám cheese softened
- 3/4 cup powdered sugár
- 8 ounces whipped creám homemáde or store-bought, plus more for gárnish
- 1/2 cup chocoláte chips
- 1/2 cup heávy creám
- 1/4 cup sálted peánuts chopped
- Mini peánut butter cups for gárnish
INSTRUCTIONS
- Pláce cookies ánd melted butter in the bowl of á food processor or blender. Pulse until finely ground ánd combined.
- Press the crumbs into the bottom ánd sides of á 9-inch springform pán. Freeze crust while you mix the peánut butter filling, át leást 10 minutes, until set.
- Combine peánut butter, creám cheese, ánd powdered sugár in á lárge mixing bowl or the bowl of á stánd mixer. Beát on low until smooth ánd creámy. Fold in whipped creám in bátches until well combined.
- Tránsfer filling into chilled crust, evenly smoothing the top with á spátulá. Chill or freeze to set, 30-60 minutes.
- Add chocoláte chips to á lárge heátproof bowl. Pláce heávy creám in á microwáveáble bowl ánd heát 40-60 seconds until it reáches 115 degrees F. Pour wárm creám over chocoláte chips ánd állow to sit for 5 minutes, then whisk gently until smooth.
- Pour the gánáche over the peánut butter láyer, then sprinkle with chopped peánuts. Refrigeráte, covered, át leást 1 hour until reády to serve.
- Pipe whipped creám on the outer edge ánd gárnish with peánut butter cups if desired.
Recipe notes
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