Peanut Satin Pie
Like a cross between pie and cheesecake, this dessert from the Cottage in LaJolla, California is great plain ... or dolloped with hot fudge.
Recipe Source: The Cottage
Preparation Time: 20
Cook Time: 0
1 stick plus 6 tablespoons unsalted butter, room temperature
2 cups finely ground graham crackers
1 8-ounch package cream cheese, softened
3/4 cup peanut butter (NOT freshly ground or natural)
2 egg yolks
1 14-ounce can sweetened condensed milk
1 teaspoon vanilla extract
Note: The Cottage's Laura Wolfe warns that since this pie uses raw eggs, you may want to use pasteurized liquid eggs to avoid harmful bacteria.
- In a small pot melt 1 stick of the butter. Add the graham crackers and stir until the crackers are coated. Press this mixture into the bottom of a 10-inch springform pan. Let the crust sit in the refrigerator for 10 minutes to cool.
In a medium bowl, beat together the remaining 6 tablespoons butter, cream cheese, peanut butter, and egg yolks. When well combined, add the condensed milk and vanilla. Pour this into the graham cracker crust and chill at least 2 hours.