Ingredients:
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Directions:
Combine graham cracker crumbs, 1/2 cup sugar and 8 ounces butter and press tightly into 2 pie pans (bottom and up the sides). Bake at 350 degrees for 7 minutes.
In the mixer, use the paddle attachment to whip peanut butter, cream cheese, and 3 cups sugar until soft and fluffy. Remove half of the mixture to a large mixing bowl and fold in the whipped cream, preferably in three installments. Divide evenly among cooled graham cracker crusts. Pop in the freezer to set completely.
In a small saucepan, bring 3/4 cup cream and 3/4 cup sugar to a simmer for 5 minutes. Pour over chocolate and 3 ounces butter in a mixing bowl and stir to combine. Pour over peanut butter pies, and freeze again to set.
Whip the 2/3 cup heavy cream in the bowl of an electric mixer fitted with the whisk attachment on medium speed until soft peaks form, 2 to 4 minutes. Add the vanilla and confectioners' sugar; continue whipping on medium speed until the soft peaks return, 2 to 3 minutes. Use immediately.
Slice pie with warm knife and serve topped with whipped cream and chopped peanuts. |
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