Peanut Butter Silk Pie

December 16, 2007

8-ounce pack of cream cheese, softened

1 cup sugar

1 cup smooth peanut butter

1 teaspoon vanilla extract

1 tablespoon melted butter

1 cup heavy cream, beaten until stiff

9-inch prepared cookie-crumb crust

1 cup semisweet chocolate chips

2 tablespoons chopped, salted peanuts for garnishing

In a large bowl, use an electric mixer to beat the cream cheese, sugar, peanut butter, vanilla extract and butter until creamy.


Gently fold in the beaten cream until blended. Spread the peanut butter mixture into the crust.

Melt the chocolate in a microwave-safe bowl. Once melted, drizzle the chocolate on top of the filling.

Refrigerate the pie for one hour until firm. Then loosely cover the pie and refrigerate it overnight.

Sprinkle peanuts on top before serving.

- Courtesy of Beverly Kornides, who lives north of Boonsboro

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