Langsung ke konten utama

Chocolate Chip Peanut Butter Pie


Author: a family feast.
INGREDIENTS

Crust
  • 3/4 cup graham cracker crumbs
  • 1/4 cup granulated sugar
  • 2 tablespoons brown sugar
  • 4 tablespoons melted butter
Filling
  • 1 1/2 cups heavy cream
  • 8 ounces cream cheese softened
  • 3/4 cup granulated sugar
  • 1 cup creamy peanut butter
  • 1 tablespoon vanilla
  • 1 cup mini chocolate chips
INSTRUCTIONS
  1. To prepare the crust, blend graham cracker crumbs, granulated sugar, brown sugar and melted butter in a bowl until fully combined. Press mixture into a 9? pie plate, covering bottom completely and pushing the crumbs about 1-2 inches up the side of the pie plate. Place the pie crust into the freezer while preparing the filling.
  2. Whip the 1 1/2 cups heavy cream until it holds peaks. Set aside in the refrigerator while preparing the rest of the filling.
  3. In a large bowl, beat cream cheese until smooth. Add sugar and mix until blended. Add peanut butter and vanilla, mixing well. (Scrape the sides of the bowl as needed to ensure that the ingredients are fully blended.)
  4. Fold whipped cream into the peanut butter mixture, blending well.
  5. Fold in mini chocolate chips, blending until mini chocolate chips are evenly disbursed throughout the filling.
  6. Pour chocolate chip peanut butter filling into the prepared pie crust. Place filled pie into the freezer until firm.
  7. If serving pie more than 1/2 an hour after final preparation, store in the freezer. Thaw for 20 minutes before serving for a frozen, ice cream-like consistency. (If you are having difficulty cleanly removing the pie crust from your pie plate, submerge the very bottom of the dish in some hot tap water � about 1/2 inch water in your kitchen sink � to loosen the crust being careful not to get water in the pie itself.) Or thaw for longer in the refrigerator for a gooey, soft pie.
For the best recipes, please visit afamilyfeast.com.
Label:

Komentar

Posting Komentar

Postingan populer dari blog ini

Crispy Cheddar Chicken

This recipe makes a great freezer meal. Assemble the chicken according to recipe instructions, but don't bake it. Cover your pan tightly with foil and freeze. When you are ready to use it let it thaw completely and then bake at 400 degrees for 35 minutes. It's best to make the sauce fresh, when you are ready to eat. Prep Time: 15 minutes Cook Time: 35 minutes Total Time: 50 minutes Yield: 7 servings Ingredients Chicken: 4 large chicken breasts 2 sleeves Ritz crackers 1/4 t salt 1/8 t pepper 1/2 C milk 3 C cheddar cheese, grated 1 t dried parsley Sauce: 1   10 ounce can cream of chicken soup 2 T sour cream 2 T butter Instructions Cut each chicken breast into 3 large chunks. In a small food processor grind up the ritz crackers. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk then the cheese. Press the cheese into the ch...
Posting Komentar
Baca selengkapnya

Baked Sticky General Tso's Chicken Wings

 Pr?? T?m? 10 minutes  C??k T?m? 50 m?nut??  Servings 24  wings INGREDIENTS  24 chicken w?ng? w?th skin, rinsed and patted dry (???r?x 3 ??und?)  Rub 2 tablespoons b?k?ng ??wd?r  2 t?bl?????n? ground g?ng?r ??und? l?k? a l?t ?t? ?m?z?ng  1 t?? EACH ??lt, ?n??n pwdr, garlic ?wdr  1/2 t??????n bl??k ?????r  1/4 t??????n ????nn? ?????r  S?u?? 1/3 ?u? r?du??d ??d?um ??? sauce  1/3 ?u? J???n??? ?w??t rice w?n?/m?r?n (may ?ub?t?tut? dr? ?h?rr?)  1/3 ?u? w?t?r  1 tablespoon t???t?d sesame ???d oil  1/2 - 1 1/2 t??????n? Sriracha/Asian h?t ?h?l? ??u??  1 1/2 t?bl?????n? fr??hl? gr?t?d g?ng?r  3 g?rl?? cloves, m?n??d  1/4 teaspoon salt  d??h ?f ?????r  1 t?bl?????n ??rn?t?r?h  Caramel Sauce 1/2 cup ?ug?r  2 t?bl?????n? w?t?r  INSTRUCTIONS  Pr?h??t oven t? 400F d?gr???. Line baking ?h??t w?th f??l f?r easy cleanup. T?? baking sheet w?th b?k?ng rack/oven ?r??f ???l?ng r??k ?nd l?...
Posting Komentar
Baca selengkapnya

Filet Mignon Steak with Garlic & Herb Butter

Filet Mignon, translated from French as �cute fillet� or �dainty fillet�,  is often referred to as tenderloin steak. It has a very mild beef aroma and mild beef flavor when compared to other steaks and needs additional steps to make it more flavorful. Some chefs call filet mignon overrated, but most of us love it. When cooked right it�s very tender, flavorful and tasty. Ingredients 4 filet mignon steaks (tenderloin steaks should be 2-inch thick) 2 Tbsp good quality olive oil 2 Tbsp unsalted butter Kosher salt (to taste) Black pepper (coarsely ground, to taste) For the compound butter: 8 Tbsp butter (1 stick, unsalted) 1 Tbsp fresh rosemary (finely chopped) fresh parsley (finely chopped) fresh oregano (finely chopped) 2 cloves garlic (blanched for 1 minute in hot water, then minced or pressed) Instructions Preheat oven to 410F. To make the compound butter, take the butter out of the fridge and let it sit at room temperature while preparing herbs and garlic. In the meantime, rinse ro...
Posting Komentar
Baca selengkapnya