Tuesday, November 22, 2011

Peanut Butter Pie with Chocolate Honey Glaze with Pretzel Crust

Peanut Butter Pie with Chocolate Honey Glaze

The Pie of Emeril's Eye Contest Finalist
From the Kitchen of Marilee Simon

Servings: 6-8
Difficulty: Moderate
Cook Time: Over 120 min

1 1/4 cups pretzel crumbs, finely crushed
1/2 cups sugar
1 stick butter, melted

6 Reeses Cups (or more if you like)
1 pint whipping cream
1/2 cup powdered sugar
8 oz. cream cheese softened
1 cup creamy peanut butter
1 cup powdered sugar
6 tbsp. milk
2 tsp. vanilla
1/2 cup peanuts

2 tbsp. peanut butter
4 tbsp. honey
chocolate syrup

Combine crust ingredients well and press into a 9" pie pan. Bake
for 6 to 8 minutes at 350 degrees. Remove and cool completely.

Make the Pie: Chop Reeses Cups and spread into cooled crust.

Whip cream until soft peaks form. Add powdered sugar and whip
until peaks are stiff. Set aside.

Peanut Butter Pie with Chocolate Honey Glaze - continued(page 2)
In large bowl, cream peanut butter and cream cheese. Add powdered
sugar and combine well. Add milk and vanilla and beat for one
minute on high speed.

Fold whipped cream into cream cheese mixture until completely
blended. Spoon into pie shell on top of Reeses Cups.

Garnish with peanuts or as desired. Pie must be refrigerated for
at least four hours before serving. Store leftovers in

Make the Glaze: Combine peanut butter and honey until blended and
smooth. Add chocolate syrup until desired consistency. Serve over
individual pie slices.

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