Oct 252018

Another recipe I found in the cookbook is from Emeril. It used a family favorite ingredient, peanut butter.

8 ounces Cream Cheese, room temperature

3/4 cup Powdered Sugar

1/2 cup smooth Peanut Butter

2 tablespoon Milk

2 tablespoons Roasted Peanuts, chopped

1 quart Heavy Cream, whipped until thick

1 baked Graham Cracker Crust ( recipe below)

Using an electric mixer, beat the cream cheese with the powdered sugar until creamy. Add the peanut butter, milk and peanuts and beat well.

Beat half of the whipping cream into the peanut butter mixture and spoon into the pie crust, smoothing out the top. Refrigerate at least 1 hour until set.

To serve, spoon some of the remaining whipped cream over each wedge of pie, and top with peanuts and chocolate curls.

Graham Cracker Crust

1 1/2 cups Graham Cracker Crumbs

1/4 cup Melted Butter

1/4 cup smooth Peanut Butter

Preheat oven to 350℉.

Combine the ingredients thoroughly and press into a 9-inch pie pan. Bake until golden and crisp, about 6 to 8 minutes. Remove from the oven and allow to cool.


Good Cooking, Good Eating and Good Living!!!


I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.