Melinda Lee - Clear Channel, Los Angeles
This is a super-rich pie, just a thin-wedge is an ample serving (they say).
Serves 8
For the crust:
1 1/3 cups, graham cracker crumbs
1/3 cup, granulated sugar
8 tablespoons (1 stick), unsalted butter – melted
For the peanut butter filling:
12 ounces, cream cheese – at room temperature
1 1/2 cups, peanut butter
1 1/2 cups, granulated sugar
1 cup, heavy or whipping cream
For the chocolate topping:
1/2 cup, granulated sugar
1/2 cup, heavy or whipping cream
2 ounces, good-quality unsweetened chocolate
4 tablespoons (1/2 stick), unsalted butter
1/2 teaspoon, vanilla extract
Preheat the oven to 350 degrees.
To prepare the crust: In a mixing bowl, combine the graham cracker crumbs, sugar and melted butter. Stir together thoroughly. Press the mixture into the sides and bottom of a nine-inch pie plate.
Bake the crust for 8 minutes, then set it aside to cool completely.
To prepare the filling: In a large bowl, mix together the cream cheese, peanut butter and sugar until thoroughly blended.
Using an electric mixer (or by hand) beat the cream until stiff. Fold the whipped cream into the cream cheese mixture. Spoon this filling into the cooled pie crust.
To prepare the topping: In a heavy-bottomed saucepan, combine the sugar and cream. Stir over medium heat until mixture comes to a boil. Reduce the heat and simmer the mixture without stirring for 6 minutes.
Remove the pan from the heat, add the chocolate and butter, and stir until melted. Then stir in the vanilla.
To compose the pie: Carefully pour the topping over the pie and refrigerate, uncovered for at least four hours.
