Peanut Butter Silk Pie
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Ingredients
Crust
- 1 (9-inch) graham cracker pie crust
- 1 1/4 cups graham cracker crumbs
- 1/4 cup sugar
- 1/3 cup melted butter or margarine
Fudge Layer
- 1 cup granulated sugar
- 2 ounces bittersweet chocolate
- 1/3 cup evaporated milk
- 1 tablespoon corn syrup
- 1 tablespoon peanut butter
Filling
- 8 ounces cream cheese, softened
- 1/2 cup peanut butter
- 1 cup confectioners' sugar
- 1 teaspoon pure vanilla extract
- 1/2 cup milk
- 2 cups whipped topping
Garnish (Optional)
- chocolate curls
- chopped peanuts
Instructions
- 1
Graham Cracker Pie Crust - Mix 1 1/4 cups graham cracker crumbs with 1/4 cup sugar and 1/3 cup melted butter or margarine; pat into a 9-inch pie plate and chill for about 30 minutes before filling. If a crispier crust is desired, bake at 375 F for about 7 minutes before filling.
- 2
Fudge Layer - In a medium saucepan, cook sugar, chocolate, milk, and corn syrup together, stirring occasionally, to the soft ball stage (234 F to 240 F on a candy thermometer).
- 3
Fudge Layer - Remove from heat; stir in peanut butter. Beat lightly for a few minutes; pour into the bottom of pie crust. Chill thoroughly before filling.
- 4
Filling - In a large mixing bowl, beat cream cheese with peanut butter, powdered sugar, and milk. Fold in whipped topping until well blended.
- 5
Filling - Spoon into fudge-layered pie crust and garnish with chocolate curls and/or chopped peanuts. Chill thoroughly before serving.
- 6
Test for Soft Ball Stage - Use fresh cold water each time you test the candy. In about 1 cup of cold water, spoon about 1/2 teaspoon of hot candy.
- 7
Test for Soft Ball Stage - Put your hand into the water and push the candy to form a ball. Gently pick the formed ball up (if it will not form a ball, it is not done)—the soft ball will flatten slightly when removed from the water.
