Beat cream cheese, sugar, peanut butter, butter or margarine and vanilla in large mixing bowl until creamy. Gently fold in half the beaten cream, then fold in remaining cream until blended. Spread filling in crust; smooth top.
For topping, combine chocolate chips and coffee in microwave-proof bowl. Cover with plastic wrap. Microwave on high 1 to 2 minutes; stir until smooth.
Cool chocolate slightly, then pour over top of filling.
Refrigerate pie 1 hour until chocolate is firm, then cover loosely and refrigerate overnight. Sprinkle with chopped peanuts.
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Peanut Butter Silk Pie
Serves 8
Ingredients:
1 stick cream cheese, 8 oz.
1 cup sugar
1 cup creamy peanut butter
1 tablespoon melted butter
1 teaspoon vanilla extract
1 cup heavy cream, beaten until stiff
1 prepared chocolate cookie-crumb crust, 9-inch
1 cup semisweet chocolate chips
3 tablespoons brewed coffee
Chopped peanuts, for garnish
Directions:
Beat cream cheese, sugar, peanut butter, butter or margarine and vanilla in large mixing bowl until creamy. Gently fold in half the beaten cream, then fold in remaining cream until blended. Spread filling in crust; smooth top.
For topping, combine chocolate chips and coffee in microwave-proof bowl. Cover with plastic wrap. Microwave on high 1 to 2 minutes; stir until smooth.
Cool chocolate slightly, then pour over top of filling.
Refrigerate pie 1 hour until chocolate is firm, then cover loosely and refrigerate overnight. Sprinkle with chopped peanuts.
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