Wednesday, February 13, 2008

Peanut Butter Silk Pie

Makes 8 servings
Prep: 15 minutes
Chill: 8 hours

1 8-ounce package cream cheese, softened
1 cup sugar
1 cup creamy peanut butter
1 tablespoon butter or margarine, melted
1 teaspoon vanilla extract
1 cup heavy or whipping cream, beaten until stiff
19-inch prepared chocolate cookie-crumb crust
1 cup semisweet chocolate pieces

1. For Peanut-Butter Filling, beat cream cheese, sugar, peanut butter, butter, and vanilla in a large mixer bowl, until creamy. Gently fold in half the beaten cream, then fold in remaining cream until blended. Spread filling in crust; smooth top.
2. For topping, put chocolate pieces in a microwave proof bowl. Cover with plastic wrap. Microwave on High 1-1/2 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 with plastic wrap and refrigerate overnight. Sprinkle with chopped peanuts, if desired. Makes 8 servings.

Nutrition facts per serving:
total fat: 50g
saturated fat: 21g
cholesterol: 76mg
sodium: 362mg
carbohydrate: 60g
fiber: 2g
protein: 14g

1 comment:

Beth said...

haha, I love how it tells you only 715 calories. woo!