It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Peanut Butter Silk Pie
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- #65619
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
Filling
1 package (8 ounce size) cream cheese, softened
1 cup sugar
1 cup creamy peanut butter
1 tablespoon melted butter or margarine
1 teaspoon vanilla extract
1 cup heavy cream, beaten until stiff
1 prepared chocolate cookie crumb crust (9-inch)
Topping
1 cup semisweet chocolate chips
3 tablespoons brewed coffee
chopped peanuts for garnish
directions
For Filling: Beat cream cheese, sugar, peanut butter, butter and vanilla in large mixer bowl until creamy. Gently fold in half the beaten cream then fold in remaining cream until blended. Spread filing in crust, smooth top.
For Topping: Combine chocolate chips and coffee in microwave-proof bowl. Cover with plastic wrap. Microwave on high 1 1/2 to 2 minutes; stir until smooth. Cool chocolate slightly, then pout over top of filling.
Refrigerate pie 1 hour until chocolate is firm, then cover loosely and refrigerate overnight, sprinkle with chopped peanuts if desired.
added by
cookingoodness
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
July 7, 2008
my friend made this pie and it was so yummy i had to get the recipe from her. i took her advice though and spread the filling into 2 of the smaller cookie crusts instead of just the one. it fills them up perfectly without having too much filling. i would definitely recommend this pie to any peanut butter lover :)