When I hosted dessert nights on the compound and had a bakery, one of the things I made was Peanut Butter Pie. On a recent visit my mom requested peanut butter pie. I looked around but realized once again that my book with the hand written recipes was left behind in Saudi! So, I made this one trying to remember the exact ingredients and mom loved it! Of course now we will be back to making numerous Peanut Butter Pies!
2- 8 ounce packages cream cheese
3 cups powdered sugar
1 1/2 cups peanut butter
1/4 cup butter softened but not melted
1 small whipping cream- 2 cups unwhipped
1/2 cup sugar
15 plain chocolate cookies
2 Tbs. butter
2 cups semi sweet Chocolate chips
1 cup cream
Mix cream cheese until smooth, add powdered sugar and mix well. Add peanut butter and mix until fluffy.
Add butter and continue mixing until light and fluffy. Put this mixture into the refrigerator.
Crush cookies and add melted butter, press into spring form pan. Chill until needed.
Beat the whipping cream and 1/2 cup sugar until firm.
Fold whipped cream into peanut butter mixture.
Pour over crust and put into freezer.
I usually let this chill for (minimum) several hours, this can be kept in the refrigerator
as well if you prefer, but you will not be able to easily transfer.
I freeze the pie so that I can easily transfer to lovely serving plate.
When pie is set, remove ring from spring form pan. Using a spatula to loosen pie, carefully transfer to a plate. Return pie to refrigerator. Melt chocolate chips and cream stirring until chocolate is melted and smooth. Pour into a bowl and refrigerate. When chocolate is cool but not set pour over the pie and let it drip down the sides. Return pie to refrigerator.