Cream Pie with Peanut Butter and Amish
Components
Regarding the Crust:
- 1/2 cup of crumbs from graham crackers
- one-third cup sugar
- Half a cup of melted unsalted butter
Regarding the Filling:
- One cup of smooth peanut butter
- One cup of sugar powder
- One cup of heavy cream
- One tsp vanilla essence
- 8 ounces of softened cream cheese
Regarding the Topping:
- One cup of heavy cream
- Two tablespoons of sugar powder
- Garnish with chocolate shavings or crushed peanuts (optional).
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Peanut Butter Éclair Cake
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Guidelines
1. Prepare the crust:
- Set the oven temperature to 350°F (175°C).
- Melted butter, sugar, and graham cracker crumbs should all be combined in a basin. Blend until thoroughly blended.
- In a 9-inch pie dish, press the mixture firmly into the dish’s bottom and up its edges.
- For 8 to 10 minutes, bake until gently browned. Allow it to cool fully.
2. Get the Filling Ready:
- Cream cheese that has softened should be smoothed out in a mixing bowl.
- Mix in powdered sugar and peanut butter until thoroughly combined.
- Beat one cup heavy cream and vanilla extract in a separate dish until firm peaks form.
- Once blended, gently incorporate the whipped cream into the peanut butter mixture.
3. Put the Pie Together:
- Using a spatula, smooth the top of the filling after pouring it into the chilled graham cracker crust.
- Chill for a minimum of four hours or until solidified.
4. Prepare the Garnish:
- Beat together 1 cup heavy cream and 2 tablespoons powdered sugar in a mixing dish until soft peaks form.
- Drizzle or pipe the whipped cream onto the pie’s top.
5. Finish and Present:
- Add some chocolate shavings or crushed peanuts as a garnish.
- Enjoy your delectable Peanut Butter Cream Pie after slicing it!
Advice
- You can season the filling with a little salt for more taste.
- This pie can be prepared the day before for convenience and is best served cold!
Savor the luscious and creamy Peanut Butter Cream Pie!