Title: Black Bottom Peanut Butter Chip Pie
Categories: Dessert Pie
Yield: 1 Pie
| 1 | | (9") unbaked pastry shell, |
| | | Pricked |
| 1 | c | (6 oz) semi-sweet chocolate |
| | | Chips |
| 1/3 | c | Half-and-half or Coffee |
| | | Cream |
| 1 | cn | (14 oz) sweetened condensed |
| | | Milk (not evaporated milk) |
| 1 | c | Peanut butter flavored chips |
| 2 | c | Whipping Cream, stiffly |
| | | Whipped |
| 1/2 | c | Chopped peanuts |
Preheat oven to 425 degrees F. Bake pastry shell 10 to 15 minutes or until
lightly browned. In 1 quart glass measure with handle, combine chocolate
chips with half-and-half; cook on 100% power (high) 1 to 2 minutes, in
microwave, stirring until chips are melted and mixture is smooth. Spread
evenly on bottom of prepared pastry shell. In 2-quart glass measure with
handle, combine sweetened condensed milk and peanut butter chips; cook on
100% power (high) 2 to 3 minutes, stirring after each minute until chips
are melted and mixture is smooth. Pour into large bowl; cool to room
temperature, about 45 minutes. With mixer, beat until smooth. Fold in
whipped cream and peanuts. Chill 30 minutes. Spoon into prepared pastry
shell. Chill 4 hours. Garnish as desired. Refrigerate leftovers. Source:
Family 1995 Recipe Calendar