Peanut Butter Cup Pie With Raspberry Swirl

1. 1

   Using a stand or hand mixer, whip heavy cream with 1/4 cup superfine sugar until firm peaks form. Do not overwhip the cream.

2. 2

   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.

3. 3

   Pour mixture into the cookie crust.

4. 4

   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.

5. 5

   Chill entire pie for at least several hours before serving to allow it to set.

* Per serving · 4 servings · Values may vary.

No additional tips available.