Peanut Butter Pie is my absolute favorite dessert and the best restaurant dessert! The trouble is though, it is hard to find on many restaurant menus. I am finally introducing to the world my secret peanut butter pie recipe, formulated over the years and after tasting many different versions of the dessert. I've found that a chocolate crust is a must and the denser versions have always pleased my taste buds the most. The cream cheese in this recipe adds density and extreme richness. I am so excited to be sharing this recipe with you now!
Peanut Butter Cream Cheese Pie
1 chocolate crust **
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
3/4 cup peanut butter
1 teaspoon vanilla extract
1/2 small tub (extra creamy) cool whip
1 to 2 teaspoons chocolate flavored syrup
**Chocolate crust: In a heavy saucepan (low heat) melt 1/3 cup margarine or butter and 1 (6- ounce) package semi-sweet chocolate chips. Remove from heat; gently stir in 2 1/2 cups rice crispy cereal until completely coated. Press into bottom and up sides of a greased 9-10 inch pie plate. Chill 30 minutes.
In a large bowl, beat cheese until fluffy; beat in condensed milk and peanut butter until smooth. Stir in vanilla. Fold in cool whip. Turn into crust. Drizzle syrup over top of pie and gently swirl with a spoon.
Place in freezer until set (usually over night).
I use a 10 inch quiche plate for this recipe, however a deep dish 9 inch plate will also work. It can be stored in the freezer for several weeks, so it is a great make ahead dessert. Some of the best restaurant desserts are make ahead desserts, because fresh desserts are costly for a restaurant to house. A restaurant would have to have a contract with a high quality bakery in the area or specialize in fresh homemade desserts to be able to present great tasting fresh desserts.
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