May 25, 2010
Peanut Butter Silk Pie
This peanut butter silk pie has a graham cracker crust, a thin layer
of fudge, and a cream cheese - peanut butter filling. Make this
special and delicious dessert for any occasion. This recipe uses
chocolate fudge cooked to soft ball stage, but you can use your own
favorite fudge recipe.
graham cracker crust for 9-inch pie*
1 cup granulated sugar
2 ounces bittersweet chocolate
1/3 cup evaporated milk
1 tablespoon corn syrup
1 heaping tablespoon peanut butter
8 ounces cream cheese
1/2 cup peanut butter
1 cup powdered sugar
1 tsp. vanilla
1/2 cup milk
2 cups whipped topping
*Purchase a large graham cracker crust or make your own:
Mix 1 1/4 cups graham cracker crumbs with 1/4 cup sugar and 1/3 cup
melted butter or margarine; pat into a 9-inch pie plate and chill for
about 30 minutes before filling. If a crispier crust is desired, bake
at 375° for about 7 minutes before filling.
In a medium saucepan, cook sugar, chocolate, milk, corn syrup
together, stirring occasionally, to the soft ball stage (see below),
or about 234° to 240° on a candy thermometer. Remove from heat; stir
in peanut butter. Beat lightly for a few minutes; pour into bottom of
pie crust. Chill thoroughly before filling.
In a large mixing bowl, beat cream cheese with peanut butter,
powdered sugar and milk. Fold in whipped topping until well blended.
Spoon into fudge-layered pie crust and garnish with chocolate curls
and/or chopped peanuts. Chill thoroughly before serving.