PEANUT BUTTER CUP PIE WITH RASPBERRY SWIRL

PEANUT BUTTER CUP PIE WITH RASPBERRY SWIRL image

Yield 6-8 slices

Number Of Ingredients 7

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1 1/2 cups heavy cream
1/4 cup superfine sugar
8 ounces good quality cream cheese
1 cup good quality creamy peanut butter
1 cup confectioners' sugar
1 chocolate cookie crust, store-bought
3 tbl seedless raspberry jam

Steps:

Using a stand or hand mixer, whip heavy cream with 1/4 cup superfine sugar until firm peaks form. Do not overwhip the cream. In a separate bowl, mix cream cheese, peanut butter, and confectioners sugar until smooth. Using a spatula, fold in whipped cream, a portion at a time, until well blended. Be sure to fold and not overmix so you keep the airy texture of the whipped cream. Pour mixture into the cookie crust. Heat raspberry jam in the microwave for 15-20 seconds, thin with a bit of water if necessary. Drizzle jam in decorative swirls over the top of the pie. Chill entire pie for at least several hours before serving to allow it to set.