Andy Made Me Post This.
I unveiled my web page in late April, and emailed a couple of friends to let them know. Andy emailed immediately, wondering why my grandmother's Peanut Butter Pie wasn't up here. Andy had it a few times in 1995, when a small group of us from Mac/MicroWarehouse got together to watch those early episodes of Star Trek: Voyager, and eat delicious potluck meals. I brought the Peanut Butter Pie.

This recipe is deadly. And delicious.

I usually use a ready-made graham cracker crust and pile the filling up high, and it all works out well. But in case you make crusts better than I can, here's the whole recipe:

Peanut Butter Pie

Crust:
1 cup graham cracker crumbs
1/4 cup packed brown sugar
1/4 cup butter or margarine, melted
1/2 cup finely chopped peanuts

Filling:
2 cups creamy peanut butter
2 packages (8 ounces each) cream cheese, softened
2 cups sugar
2 tablespoons butter or softened
2 teaspoons vanilla extract
1-1/2 cups whipping cream, stiffly beaten

Chocolate Topping:
4 ounces semisweet chocolate chips
3 tablespoons plus 2 teaspoons hot coffee
Coarsely chopped peanuts, optional

Combine all crust ingredients. Press into the bottom and halfway up the sides of a 10 inch springform pan. Chill for a couple of hours.

For filling, beat peanut butter, cream cheese, sugar, butter and vanilla in a large mixing bowl on high until smooth, about 2 minutes. Fold in whipped cream. Gently spoon into crust; refrigerate 6 hours or overnight. For topping, melt chocolate with coffee. Spread over chilled torte. Refrigerate until firm, about 30 minutes. Garnish with chopped peanuts, if desired. Serves 14 to 16. Or 2 or 3, for a couple of days, depending on how you look at it.

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