| Peanut Butter Pie
)
| For the pie crust: | |
| 200 g | graham cracker crumbs, digestive biscuits |
| 60 g | granulated white sugar |
| 115 g | unsalted butter, melted |
| For the Filling: | |
| 250 g | cream cheese, room temperature (use full fat, not reduced or fat free cream cheese) |
| 200 g | confectioners sugar |
| 150 g | peanut butter |
| 375 ml | whipping cream, chilled |
| For the topping: | |
| 375 ml | whipping cream, chilled |
| 1 pack(s) | vanilla sugar |
Method
Preheat oven to 180°C and place rack in centre of the oven. Line the bottom of two 20 cm round cake pan or spring form pan with backing paper (or alternatively lightly butter the pans).
Graham Cracker pie crust:
Process whole cookies in a blender and process until the crumbs are very fine. Alternatively put the cookies into a zip bag, close the bag and roll over several times until obtaining fine crumbs.
Mix the graham cracker crumbs with sugar and melted butter.
Press the mixture evenly over the bottom and about 2.5 cm up the sides of the pie pans. Bake for 10 minutes. Set aside to cool completely before adding the filling.
Filling:
Whip the cream. Separately mix the cream cheese, peanut butter and sugar; then gently fold in the whipped cream.
Topping:
Whip the cream with vanilla sugar
To assemble:
Arrange the cheese cream on the two pie crusts, let chill for several hours. Then cover it with whipping cream.
Alternatively you can prepare them in muffin cups as mini pies.
Graham Cracker pie crust:
Process whole cookies in a blender and process until the crumbs are very fine. Alternatively put the cookies into a zip bag, close the bag and roll over several times until obtaining fine crumbs.
Mix the graham cracker crumbs with sugar and melted butter.
Press the mixture evenly over the bottom and about 2.5 cm up the sides of the pie pans. Bake for 10 minutes. Set aside to cool completely before adding the filling.
Filling:
Whip the cream. Separately mix the cream cheese, peanut butter and sugar; then gently fold in the whipped cream.
Topping:
Whip the cream with vanilla sugar
To assemble:
Arrange the cheese cream on the two pie crusts, let chill for several hours. Then cover it with whipping cream.
Alternatively you can prepare them in muffin cups as mini pies.
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