Ingredients and Weight:
- Whole Wheat Pastry Flour, 250g
- Peanut Butter, 500g
- Cream Cheese, 250g
- Heavy Cream, 250ml
- Powdered Sugar, 150g
- Butter, 100g
- Granulated Sugar, 50g
- Vanilla Extract, 1 tablespoon
- Salt, 1/4 teaspoon
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- In a large bowl, combine the flour, salt, and butter. Cut the butter into the flour until it resembles coarse crumbs.
- Add 1/4 cup of ice water and mix until the dough just comes together. Do not overmix.
- Roll out the dough and press it into a 9-inch pie plate. Crimp the edges and trim any excess dough.
- Bake the crust for 15-20 minutes, or until golden brown. Let cool completely.
- In a medium bowl, beat together the peanut butter, cream cheese, powdered sugar, and vanilla extract until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Fold the whipped cream into the peanut butter mixture.
- Pour the filling into the cooled crust and refrigerate for at least 4 hours, or overnight.
- Before serving, sprinkle the pie with chopped peanuts or chocolate shavings (optional).
Nutritional Information: (Per slice)
- Calories: 350
- Fat: 20g
- Carbohydrates: 35g
- Protein: 10g
Dish Characteristics:
- Creamy and rich
- Peanutty and sweet
- Perfect for special occasions
User Comments:
- "This pie is absolutely delicious! The combination of peanut butter and cream cheese is divine."
- "I love how this pie is so easy to make. It's perfect for busy weeknights."
- "This pie is a crowd-pleaser. I always get rave reviews when I serve it."
Special Precautions and Tips:
- Be careful not to overmix the dough, as this will make it tough.
- If you don't have heavy cream, you can substitute whipping cream or evaporated milk.
- To make the pie ahead of time, refrigerate it for up to 3 days.
