CREAMY PEANUT BUTTER PIE WITH CHOCOLATE COOKIE CRUST

CREAMY PEANUT BUTTER PIE WITH CHOCOLATE COOKIE CRUST #Dessertrecipes

No bake raspberry cheesecake bars are the perfect treat to fix your sugar craving. The creamy raspberry swirl cheesecake and I enjoy peanut butter but if I’m being completely honest, I don’t really crave it unless it is combined with chocolate somehow someway, which is why the buttery chocolate cookie crust on this purty little pie is pure perfection when combined with the thick and velvety (while still remaining light and creamy) peanut butter filling.

INGREDIENTS

CHOCOLATE CRUST:

  •  1 3/4 cups crushed chocolate cookie crumbs (about 6 ounces)
  •  3 tablespoons brown sugar
  •  5 tablespoons butter, melted

PEANUT BUTTER FILLING:

  •  1 cup creamy peanut butter
  •  1 cup powdered sugar
  •  8 ounces cream cheese, softened to room temperature
  •  1 teaspoon pure vanilla extract
  •  1 cup heavy whipping cream

TOPPINGS (OPTIONAL):

  •  Additional sweetened whipped cream
  •  Crushed or chopped candy bar/nuts

INSTRUCTIONS

  1. For the crust, preheat the oven to 375 degrees F. In a medium bowl, toss the cookie crumbs together with the brown sugar. Stir in the melted butter and mix until well combined. Press the mixture evenly into the bottom and up the sides of a 9-inch pie plate. Bake for 8 minutes. Remove from the oven and let cool completely.
  2. For the pie filling, combine all the ingredients in a high-powered blender (like a Blendtec) and mix until smooth and very thick. If you don't have a blender, in a large bowl of an electric stand mixer or with a handheld electric mixer, beat the peanut butter, sugar, cream cheese and vanilla together until creamy. In another bowl, whip the cream to medium-stiff peaks and fold gently into the peanut butter mixture until combined.
  3. Full instructions visit @melskitchencafe

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