MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Cream Cheese Peanut Butter Pie
 Categories: Pies
      Yield: 8 Servings

MMMMM---------------------------CRUST--------------------------------
      1 c  Vanilla wafer cookie crumbs
    1/2 c  Pecans; finely chopped
      6 tb Unsalted butter; melted
      2 tb Sugar
    1/4 ts Cinnamon

MMMMM--------------------------FILLING-------------------------------
  1 1/4 c  Creamy peanut butter
      8 oz Cream cheese;
           - room temperature
      1 c  Powdered sugar
      2 tb Unsalted butter; melted
  1 1/4 c  Whipping cream; chilled
      1 tb Vanillla

MMMMM---------------------------GLAZE--------------------------------
    1/2 c  Whipping cream
      4 oz Semisweet chocolate;
           - finely chopped

  Crust:

  Mix all ingredients in 9" round pie pan. Press mixture firmly into
  bottom and up sides of pan. Freeze while preparing peanut butter
  filling.

  Filling:

  Using electric mixer, beat peanut butter, cream cheese, 1/2 cup
  sugar, and melted butter in large bowl. Using clean dry beaters,
  beat cream with remaining 1/2 cup sugar, and vanilla in medium bowl
  until peaks form. Stir 1/4 of cream into peanut butter mixture,
  then fold in remaining cream. Mixture will be thick. Spoon into
  prepared crust. Refrigerate until firm.

  Glaze:

  Bring cream to boil in heavy small saucepan. Reduce heat to low.
  Add chocolate and stir until melted and smooth. Cool glaze
  slightly; pour over filling. Tilt pan, coating top completely.
  Refrigerate at least 1 hour.

  Can be prepared 1 day ahead. Cut into wedges to serve.

  For the success of this recipe, use a creamy-style peanut butter;
  do not use an unsweetened freshly ground one.

  Recipe by: Locust Tree Inn Restaurant in New Paltz, NY

  Recipe FROM: Bon Appetit, Mar 1988

  Posted by: Brian MacFarlane <brian_macfarlane@crest.srhs.k12.nj.us>
  Nov 21, 1995

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