Peanut butter cream pie
DEAR SOS: After my nephew’s graduation from UC Santa Barbara, we had dinner at The Brewhouse on Montecito Street. It was a most memorable meal. I hope you can get the recipe for the incredible Peanut Butter Cream Pie. It was light, luscious and subtly flavored, almost mousse-like in texture. It would make a perfect desert for my summertime gatherings.
SHIRLEY WARGON Los Angeles
DEAR SHIRLEY: Chef Saturnina Mora was happy to oblige. Congratulations to the graduate.
Heat the oven to 350 degrees.
Combine the cookie crumbs and peanut butter and mix well. Shape the mixture into a 9-inch pie pan. Bake until set, 7 minutes. Cool completely.
Mix together the cream cheese, peanut butter and powdered sugar until there are no lumps.
In a separate bowl, whip the cream to form stiff peaks, then fold it into the cream cheese mixture and pour it into the pie crust. Chill the pie 3 to 4 hours before serving.
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