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For the crust: 32 Oreo cookies, finely processed into crumbs 5 1/3 tbsp. unsalted butter, melted and cooled Small pinch of salt For the crunch: ½ cup salted peanuts, finely chopped ½ cup mini chocolate chips 2 tsp. sugar ½ tsp. espresso powder ¼ tsp. ground cinnamon Dash of ground nutmeg For the filling: 2 cups heavy cream 1¼ cups confectioners’ sugar, sifted 12 oz. cream cheese, at room temperature 1½ cups creamy peanut butter (not natural) 2 tbsp. whole milk ¼ cup salted peanuts, finely chopped For the topping: ½ cup heavy cream 4 oz. bittersweet chocolate, finely chopped ½ cup salted peanuts, finely chopped <p style="text-align:right;color:#A8A8A8"></p>
Join us in welcoming Amber of Sprinkled with Flour to the TK Blog. We’re thrilled to have her! She picked a mighty fine Sugar Cream Pie recipe to share with us today, courtesy of Tasty Kitchen member sturgismama68 . My goodness, does that look good. Take it away, Amber! There are certain things in life that put people in one camp or another.
Hello! I’m Brenda from a farmgirl’s dabbles , and I’m so very happy to be here today…because I’m so very happy to know Robyn! Robyn is just one of those very special kinds of friends who always makes you feel like you’ve just beenhugged. She’s friendly, supportive, and has a fantastically positive outlook. And she knows her way around the kitchen.
Recipe #592 Submitted by : janetw Serves : 6
The creation of this pie is due to my sister-in-law introducing me to Tazo Chai concentrate. Mix a little concentrate with some milk and you have your own Chai drink. Put it in the freezer for a little bit, and you have a frozen Chai drink. The possibilities are endless. I decided that the Chai would work great in a cream pie, and immediately thought to make a pie with my cinnamon vanilla pudding, and Chai whipped cream.
Make the crust: Preheat oven to 350 degrees. Combine wafer crumbs, butter, brown sugar, and salt. Press mixture firmly into bottom and up sides of a 9-inch deep-dish pie plate. Bake until set, 8 to 10 minutes.