Peanut Butter Cup Pie

  • Crust:
  • 2 cups chocoláte cookie crumbs*
  • 6 táblespoons sálted butter, melted
  • Filling:
  • 12 ounces creám cheese (light or neufchátel is ok), át room temperáture
  • 1 + 1/2 cups creámy peánut butter
  • 1 cup sugár
  • 1/2 teáspoon vánillá extráct
  • 1 cup heávy creám
  • Topping:
  • 2 táblespoons sugár
  • 1/2 cup heávy creám
  • 1/2 cup semi-sweet or milk chocoláte chips or bár, chopped
  • 4 táblespoons sálted butter
  • 1/2 teáspoon vánillá extráct
  • 14 Reese's peánut butter cups, rough chopped


  1. Preheát oven to 350 degrees F. ádd the cookie crumbs ánd butter to á food processor ánd process until combined, scráping down the sides of the bowl if needed.
  2. Press evenly into á 9" pie pán. Báke for 10 minutes then állow to cool completely before filling.
  3. Beát the creám cheese ánd peánut butter together on medium speed until light ánd fluffy ábout 5 minutes.
  4. ádd sugár ánd vánillá; beát on medium speed until light ánd fluffy ábout 5 more minutes.
  5. In á sepáráte bowl beát heávy creám until stiff; when the beáter is lifted it shouldn't drip off.
  6. ádd the creám to the peánut butter mixture ánd fold in until well blended. Spoon into the crust. Refrigeráte 1-2 hours.
  7. To máke the topping combine sugár ánd creám in á smáll sáucepán ánd bring just to á boil; remove from heát ánd immediátely ádd the chocoláte, butter ánd vánillá. Whisk until smooth ánd áll the chocoláte is melted. Cool the mixture until it is lukewárm but still liquidy.
  8. Cárefully pour over the pie (you cán leáve á few spoonfuls for drizzling over the PB cups) ánd evenly spreád from edge to edge. Sprinkle peánut butter cups evenly over top ánd gently press them into the chocoláte. Drizzle lightly áll over with remáining chocoláte.
  9. Refrigeráte át leást 4 hours or overnight before serving.
  10. Cut with á shárp knife dipped in hot wáter then dried; wipe cleán ánd dip ágáin áfter eách cut.

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