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Orders are numerous for this rich ultra creamy pie from Calories Bakery & Restaurant in Saskatoon. Tuck one in the freezer for a "moment's notice" dessert. We've been known to cut out just a single slice to enjoy icy-cold with a cup of coffee.
9-in. pie shell
250-g pkg regular cream cheese
1 cup smooth or chunky peanut butter
1 1/4 cups unsifted icing sugar
1 cup 35% cream
2 tsp vanilla
170 g semi-sweet chocolate
PREHEAT oven according to pastry crust recipe or package directions, usually 400F (200C). Line a 9-inch (23-cm) pie plate with pastry. Push pastry sides about 1/2 inch (2 cm) above edge of plate, to allow for shrinkage. Prick bottom and sides numerous times with a fork. Weigh down crust by placing a piece of foil loosely inside and adding about 1/2 cup of pie weights or uncooked dry beans or rice. Bake in centre of preheated 400F (200C) oven for 10 minutes. Then remove foil and contents. Continue baking until crust is lightly golden, about 5 minutes. Cool on a rack.
BEAT cream cheese in a large mixing bowl until easily stirred. Add peanut butter and 1 cup icing sugar. Beat until well mixed and slightly lightened. In a small bowl, using a whisk or an electric mixer, beat 1/2 cup whipping cream until soft peaks form when beaters are lifted. Gradually beat in remaining icing sugar and vanilla. Beat until peaks form when beaters are lifted. To lighten peanut butter mixture, stir in a third of whipped cream mixture. Gently fold in remaining cream, just until mixed. Pour mixture into baked cooled shell and smooth top.
MICROWAVE remaining 1/2 cup whipping cream with chocolate, uncovered, from 2 to 3 minutes on medium power. Or heat for about 5 minutes, stirring occasionally, in a double boiler over hot, not boiling, water. Stir until smooth. Cool until lukewarm. Then pour over pie, spreading right to pastry edge. Refrigerate, uncovered, until topping is firm, at least 2 hours. Cover with plastic wrap once topping has set. Refrigerated pie will keep well for up to 2 days, and can be frozen.
Calories 434, Protein 8g, Carbohydrates 30g, Fat 33g, Fibre 2g, Sodium 241mg.
When this pie was tested with light and spreadable cream cheeses, the texture was not as good as with regular cream cheese.
When baking a pie shell without a filling, called baking blind, the pastry shrinks. To reduce loss of size: 1. Push pastry about 1/2 inch (2 cm) above the pie plate rim. 2. Prick pastry all over with a fork to reduce air bubbles. 3. Place a piece of foil in the pie shell and fill with pie weights.