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Peanut butter cream pie

Time30 minutes
YieldsServes 8
Peanut butter cream pie
(Kirk McKoy / Los Angeles Times)
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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.

Crust

1

Heat the oven to 350 degrees.

2

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.

Filling

1

Mix together the cream cheese, peanut butter and powdered sugar until there are no lumps.

2

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.