LIFE'S SIMPLE PLEASURES
Resin bears from Shari's own collectibles
Click to play midi ~ Zippidy Doo Dah
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LIFE'S SIMPLE PLEASURES
Resin bears from Shari's own collectibles
Click to play midi ~ Zippidy Doo Dah
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Filling
8 oz cream cheese at room temperature
3/4 cup confectioner's sugar
1/2 cup smooth peanut butter
2 Tablespoons milk
2 Tablespoons chopped roasted peanuts.
4 cups heavy cream, whipped until thick, in all (save 2 cups for topping)
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Topping
1/2 cup peanuts
1/2 cup chocolate shavings and curls
Additional confectioner's sugar for sweetening half the whipped cream for top of pie.
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Directions
Prepare the Graham Cracker Crust (recipe below) and allow to cool completely.
Using an electric mixer, beat the cream cheese with the confectioner's sugar until creamy. Add the peanut butter, milk and chopped roasted peanuts and beat well.
Fold HALF the whipped cream into the peanut butter mixture and spoon into cooled crust, smoothing out the top. Refrigerate for at least one hour til set.
To serve, spoon some of the remaining whpped cream (sweetened) over each wedge of pie and top with 1 Tablespoon of peanuts and 1 Tablespoon of chocolate curls.
Makes one 9-inch pie, 8 servings.
TIP: Cool Whip may be substituted for the whipped cream : )
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GRAHAM CRACKER CRUST
Ingredients
1 1/2 cups graham cracker crumbs
4 Tablespoons or 1/2 stick butter or margarine melted (melted = 1/4 cup)
1/4 cup smooth peanut butter
In a bowl, combine the ingredients thoroughly and press the mixture into a 9-inch pie pan. Bake until golden and crisp, for about 6 to 8 minutes. remove from oven and allow to cool completely before filling. Makes one 9-inch pie crust.
ENJOY!
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