whip the cream first and refrigerate until your ready to fold it in. this saves a lot of time. i also melt the chocolate right along while the cream is heating another time saver


  • 8 oz. cream cheese roomtemp 1 cup creamy peanut butter (do not use old-fashioned style or freshly ground or chunky these are too oily) 1cup plus 2 tablespoons powdered suga 2 tablespoons (1/4 sticl unsalted butter, room temp. 1/2 cup chilled whipping cream 1 tablespoon vanilla extract topping 1/2 cup whipping cream 6 oz. semisweet chocolate chopped i use a ready made graham cracker crust


for filling: using electric mixer, beat creamcheese and peanut butter in a large bowl until well blended. add 1 cup 10x sugar and butter and beat until fluffy. beat cream in medium bowl til soft peeks form. gradually add remaining 2 tbls of 10x and vanilla. and beat til stiff peeks for. fold 1/3 of cream into peanut butter mixture to lighten. gently fold in remaining cream. spoon into crust. refrigerate until firm, about 3 hours.

for topping: bring cream to simmer in heavy small sauce pan over low heat. Add chocolate and stir until smooth. cool to lukewarm. spread topping over pie refrigerate about 3 hours

i have revised this recipe for diabetic consumption e-mail me at above

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Submitted 6/13/05.
Source: bon appetit april, 1990
Submitted By: susan
peanut butter pie