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| 14 | Graham crackers |
| 6 | butter |
| 2 tbsp. | Light corn syurp |
| 1 cup | Cream Cheese |
| 2/3 cup | Chunky Peanut Butter |
| 4 tbsp. | sugar |
| 1 1/4 cups | whipping cream |
| 2 tbsp | sugar |
| 2 oz | semisweet chocolate broken in pieces |
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| 1. |
Heat oven to 350 F. Make the pie crust : seal the crackers in a large plastic bag and crush well with a rolling pin.In a pan, melt butter with syurp . stir in the cracker crumbs untill evenly coated .Press in to bottom and side of deep dish9 inch pi |
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| 2. |
Make the filling: In a bowl, beat cream cheese, peanut butter,and sugar untill blended. Reserve the 1/2 cup of peanut butter for topping. Whip the remaining cream into soft peaks. Fold into the peanut butter mixture . Spoon the mixture in to the crumb cru |
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| 3. |
Makethe topping: In a pan, combine the sugar and reserved cream and bring to a boil, stirring to dissolve sugar . Lower the heat immediately and simmer, without stirring, for 5 to 6minutes untill it's thick and a pale yellow.Remove form the heat and sti |
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| 4. |
Pour the topping over the pie and spread to cover , Chill uncovered for a hour untill firm |
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| 5. |
Decorate with chocolate curls |
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Recipe Submitted By: Chris Diamond
Category: Dessert
Type: Pies
Bake Time: 10 Minutes
Servings: 10
Prep. Time:
Utensils:
Notes: |
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