Gently top the peanut butter pie with the whipped cream and chopped peanut butter cups.In the bowl of an electric mixer fitted with the whisk attachment, whisk together the heavy cream and powdered sugar on medium speed until stiff peaks form, about 3-5 minutes.Refrigerate for at least a couple hours before serving, or 24 hours in advance. Pour the filling into the cooled crust and smooth out to an even layer. Using a rubber spatula, gently fold the whipped cream back into the peanut butter filling until creamy and combined.Add in the powdered sugar and mix to combine completely. Switch to the paddle attachment, and, in the same bowl that you whipped the cream in, beat together the peanut butter and cream cheese on medium speed until light and fluffy, about a minute.Gently transfer the whipped cream to a separate bowl for later use. In the bowl of an electric mixer fitted with the whisk attachment, whisk the heavy cream on medium speed until stiff peaks form, about 3-5 minutes. Remove from the oven and allow to cool completely before adding in your filling. You want an even crust on all sides and on the bottom of the pie dish. Pour into your 9-inch pie dish and use a measuring cup or glass to gently, but firmly press the crust into the bottom and sides of the pie dish. In a small bowl, combine the crushed chocolate graham crackers with the butter. You can calculate the price per bar when buying in bulk, which is generally cheaper than buying breakfast bars individually, by dividing the total price by the number of bars in the set.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |