Peanut Butter Pie

  • Active Time 30m
  • Total Time 2h 45m
  • Rating ****

Makes one 8-inch pie

This recipe comes from Emeril's restaurant in New Orleans, Louisiana. Emeril Lagasse and his New Orleans restaurant are national gastronomic treasures. Inside his open kitchen, traditional Creole recipes such as this one are reborn in skilled hands.

ingredients

  • For the Crust:
  • 1 1/2 cups finely ground graham cracker crumbs
  • 6 tablespoons melted butter or margarine
  • 2 tablespoons sugar
  • 2 teaspoons unsweetened cocoa powder
  • 2 tablespoons peanut butter
  • For the Filling:
  • 8 ounces cream cheese
  • 1/4 cup peanut butter
  • 1/2 cup granulated sugar
  • 1/4 cup chopped unsalted roasted peanuts
  • 1 teaspoon vanilla extract
  • 3/4 cup heavy cream
  • Optional Garnishes:
  • Whipped cream
  • Chocolate syrup
  • Fresh mint leaves
  • Chopped peanuts

directions

FOR THE CRUST:

Preheat the oven to 300 degrees F.

Combine the graham cracker crumbs with the butter or margarine, sugar, cocoa and the peanut butter. Mix until completely blended. Press into an ungreased 8-inch pie pan and bake for 15 minutes. Cool completely.

FOR THE FILLING:

Using an electric mixer, beat the cream cheese, peanut butter, and sugar together until light. Add the peanuts and vanilla and continue to beat until well blended.

In a separate bowl, with clean beaters, whip the heavy cream until stiff peaks form. Fold about a third of the whipped cream into the cream cheese mixture to lighten it, then add remaining cream and fold in carefully and quickly, so as not to deflate the whipped cream.

Fill the cooled pie shell with filling. Chill at least 2 hours in the refrigerator.

If desired, garnish each slice with whipped cream, chocolate syrup, mint leaves, and/or chopped peanuts.

Recipe reprinted by permission of Doubleday. All rights reserved.

RecID 4012

nutrition information per serving

502 calories; 37g total fat; 85mg cholesterol; 232mg sodium; 37g carbohydrates; 2g fiber; 9g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

Recommended Items for You

Follow Cooking.com

Sign Up for Cooking.com Email

Get an instant coupon for 10% off your next order plus the latest recipes, exculsive offers, and more straight to your inbox.