Sunday, February 24, 2008
I picked up a dessert recipe calendar from a local bank at the beginning of the year. It contained more than one recipe that caught my eye, including this peanut butter pie with pretzel crust. It's easy to put together and only needs to chill for a couple of hours before serving. I made this pie for A Full Plate Cafe, but might make it again at home for a friend who is a peanut butter lover.
3/4 cup crushed pretzels (crushed fine with a food processor or rolling pin)
3 tablespoons white sugar
6 tablespoons butter, melted
Preheat oven to 350 degrees. In a small bowl combine the sugar and pretzel crumbs. Drizzle in the melted butter and stir until the crumbs are all coated with the butter. Press the mixture firmly into a 9 inch pie plate, making sure to come up the sides of the pan. Bake the crust for 10 minutes. Cool on a rack while you prepare the filling.
1 8oz package of cream cheese, room temperature
1 cup confectioner's sugar
1/2 cup peanut butter
1 large container of Cool Whip. thawed (12oz)
In a mixer combine the softened cream cheese , sugar and peanut butter until smooth. This mixture will be thick. I added one scoop of Cool Whip to the peanut butter mixture and stirred to lighten it up a bit before adding the rest of the Cool Whip and gently folding to combine the two mixtures fully. Pour this into the cooled pretzel crust and chill for 2 hours.
It's a very rich pie so you can cut it into small pieces and get about 8 servings.
If I make this pie again I'm going to add something to the top, perhaps some lightly crushed chocolate covered pretzels to give it more texture and crunch.