Thursday, September 2, 2010

What's for Dinner- Peanut Butter Pie

JIF Peanut Butter Creamy 40 oz Jar (2 Pack)

Peanut Butter Pie

1 9-inch frozen unbaked pie shell, baked and cooled
1 1/3 cups creamy peanut butter (do not use chunky)
1/2 cup half and half
2/3 cup plus 2 tablespoons powdered sugar
1/4 cup butter, softened
1/2 teaspoon vanilla
1/3 cup sugar
1 large egg, room temperature
3 ounces semisweet chocolate, melted and cooled
1 cup cold whipping cream
2 tablespoons chopped peanuts

1. In a small bowl, mix peanut butter with half and half and 2/3 cup of the powdered sugar until smooth.

2. Spoon into pie crust.

3. Beat 1/3 cup sugar with butter and vanilla until fluffy. Add the egg and beat until light and fluffy, then beat in the melted chocolate.

4. Spread mixture over peanut butter filling. Refrigerate 1 hour.

5. Beat whipping cream with remaining 2 tablespoons powdered sugar until peaks form. Spread on top of pie, garnish with chopped peanuts.

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