Sunday, January 31, 2010

Peanut Butter Cream Cheese Pie

Pecan Crust:
1 1/2 cups toasted and finely chopped pecans
1/2 cup sugar
1/4 cup melted butter
1/4 teaspoon cinnamon

Mix and press into 9 in. pan.
Freeze or chill.

Filling:
1/2 cup whipping cream
1/8 cup powdered sugar
1 c. powdered sugar
1 tbsp. vanilla
2 tbsp. melted butter
8 oz. cream cheese softened
1 c. peanut butter

Beat Cream and 1/8 Cup Sugar until Stiff.
Put aside HALF of the whipped cream to use as topping.
Beat remaining 1 c. sugar, vanilla, cream cheese, peanut butter, and butter in another large bowl until fluffy. Fold in half of whipped cream and spoon into crust.

Refrigerate two hours.
Optional: Spread with fudge topping of your choice. Or shave chocolate over top. Or cocoa powder.  Refrigerate another hour to chill fudge if using.

Top with second half of whipped cream and serve!
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