DEAR SOS: After my nephew's graduation from UC Santa Barbara, we had dinner at The Brewhouse on Montecito Street. It was a most memorable meal. I hope you can get the recipe for the incredible Peanut Butter Cream Pie. It was light, luscious and subtly flavored, almost mousse-like in texture. It would make a perfect desert for my summertime gatherings.
SHIRLEY WARGON Los Angeles
DEAR SHIRLEY: Chef Saturnina Mora was happy to oblige. Congratulations to the graduate.
Peanut Butter Cream Pie
Active Work and Total Preparation Time: 30 minutes plus 3 hours chilling
1 1/2 cups Oreo cookie crumbs
1/4 cup creamy peanut butter
Heat the oven to 350 degrees.
Combine the cookie crumbs and peanut butter and mix well. Shape the mixture into a 9-inch pie pan. Bake until set, 7 minutes. Cool completely.
8 ounces cream cheese, softened
1/2 cup peanut butter
1 3/4 cups powdered sugar
3 cups whipping cream
Mix together the cream cheese, peanut butter and powdered sugar until there are no lumps.
In a separate bowl, whip the cream to form stiff peaks, then fold it into the cream cheese mixture and pour it into the pie crust. Chill the pie 3 to 4 hours before serving.
8 servings. Each serving: 737 calories; 324 mg sodium; 153 mg cholesterol; 59 grams fat; 30 grams saturated fat; 46 grams carbohydrates; 11 grams protein; 2 grams fiber.
Towel fron Windows, Pasadena.
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