WKYT - Chef Walter - Recipes

Peanut Butter Silk Pie Friday, June 18, 2010


graham cracker crust for 9-inch pie
Fudge Layer :
1 cup granulated sugar
2 oz unsweetened chocolate
1/3 cup evaporated milk
1 TBSP corn syrup
1 heaping TBSP peanut butter
Filling :
8 oz cream cheese
1/2 cup peanut butter
1 cup powdered sugar
1 tsp vanilla
1/2 cup milk
2 cups whipped topping


In a medium saucepan, cook sugar, chocolate, milk and corn syrup together, stirring occasionally, to the soft ball stage, or about 234° to 240° on a candy thermometer. Remove from heat; stir in peanut butter. Beat lightly for a few minutes; pour into bottom of pie crust. Chill thoroughly before filling.
In a large mixing bowl, beat cream cheese with peanut butter, powdered sugar and milk. Fold in whipped topping until well blended. Spoon into fudge-layered pie crust and garnish with chocolate curls and/or chopped peanuts. Chill thoroughly before serving.


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