I know you are probably pied out after Thanksgiving, but I thought it just wouldn't be right to keep this recipe for myself. Sheri taught Southern Side Dishes for the Holidays at South Fork in November, and made this pie. Everyone loved it. She's brought it to Pie Night several times and it always gets rave reviews. If you love pb and chocolate together, this is your pie.
p.s. The new cooking class schedule is up for December check it out here!
Southern Peanut Butter Pie with Homemade Fudge Topping
Sheri Bolding
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1 package chocolate graham crackers, ground fine
1/3 cup sugar
8 tablespoons (1 stick) butter, melted
1 (8-ounce) package cream cheese, softened
1 cup chunky peanut butter
1 cup powdered sugar
1 cup heavy cream, whipped
Preheat oven to 350ยบ. Combine the cookie crumbs, sugar, and butter until well blended. Press the mixture onto the bottom and up the sides of a 9-inch plate and bake for 15 minutes. Cool.
In a food processor, combine the cream cheese, peanut butter, and confectioners’ sugar. Process until almost smooth. Gently stir in the whipped cream and pour into the pie shell. Chill.
Fudge Sauce:
2/3 cup whipping cream
1/3 cup sugar
4 oz semi-sweet chocolate
Combine all ingredients and simmer until thick. Add a tablespoon of vanilla or other flavoring.
Top peanut butter pie with cooled fudge sauce after the pie has set up in refrigerator for 6-8 hours. Let the pie set up again with the fudge sauce on top for another 4-6 hours.
Tips:
-This recipe is really simple, make sure you set aside enough time for the pie to sit in the fridge before serving. This is best made the day before serving. Perfect for the holidays!
One can never ever have too many peanut buttter/chocolate recipes in her arsenal. This looks wonderful.
ReplyDeleteI believe it will be time very soon for me to make this pie and eat the whole thing, along with the sweet potato pie!
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