Southern Peanut Butter Silk Delight - Betsy Sutherland

 

 

Ingredients

1 3/4 cups crushed KEEBLER CLUB Multi-Grain Crackers
1/3 cup DOMINO Granulated Sugar
1/3 cup melted butter
1 (4-oz.) milk chocolate candy bar, broken into small pieces
3 tablespoons whipping cream, warmed
2 cups whipping cream, divided
1 (8-oz.) package PHILADELPHIA Cream Cheese, softened
1/2 cup DOMINO 10X Confectioners Sugar, sifted
1 cup Creamy USA-GROWN PEANUT Butter
1 1/2 teaspoons vanilla extract, divided
1 (4-oz.) white chocolate baking bar, melted
1 cup chopped lightly salted cocktail peanuts
1/4 cup DOMINO 10X Confectioners Sugar

1 cup milk chocolate morsels

1 cup whipping cream
 Garnishes: lightly salted peanuts, chocolate curls

 

Preparation

1. Combine crushed crackers, 1/3 cup sugar, and melted butter in a medium bowl. Press mixture on bottom and up sides of an ungreased 9-inch deep-dish pie plate.

2. Bake at 350° for 8 minutes or until golden brown. Let cool on a wire rack.

3. Stir together chocolate candy bar pieces and 3 Tbsp. warm whipping cream until chocolate is melted and smooth. Pour into cooled piecrust.

4. Beat 2/3 cup whipping cream at medium-high speed with an electric mixer until soft peaks form.

5. Beat together cream cheese and confectioners sugar at medium speed with an electric mixer until blended. Add peanut butter, 1/3 cup whipping cream, 1 tsp. vanilla, and melted white chocolate, beating at medium speed until blended.

6. Fold in previously prepared 2/3 cup whipped cream (from #4). Spread mixture evenly over milk chocolate layer in pan. Cover and freeze 30 minutes or until slightly firm.

7. Bring 1 cup whipping cream to a boil. Remove from heat and pour over 1 cup chocolate morsels (makes a ganache).  Spread ganache evenly over peanut butter layer, and sprinkle with chopped nuts.

8. Beat remaining 1 cup whipping cream at high speed with an electric mixer until soft peaks form. Add 1/4 cup confectioners sugar and remaining 1/2 tsp. vanilla, beating until stiff peaks form.

9. Spoon cream mixture into a 1-qt. zip-top plastic bag. (Do not seal.) Snip a tiny hole in 1 corner of bag, and pipe onto edges of pie by gently squeezing bag. Cover and chill at least 1 hour. Garnish, if desired.

 

Makes 8 servings