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Title: Chocolate and Peanut Butter Candy Pie
Categories: Pie
Yield: 4 Servings
| 9 | Inch pie crust | |
| CHOCOLATE FILLING | ||
| 1 | c | Whipping cream |
| 5 | tb | Butter |
| 2 | c | Semi-sweet chocolate chips |
| 2 | tb | Light corn syrup |
| PEANUT BUTTER FILLING | ||
| 2/3 | c | Peanut butter |
| 4 | oz | Cream cheese, softened |
| 3 | tb | Butter, softened |
| 3 | oz | White baking bar or almond |
| Bark, melted | ||
| 1 | c | Powdered sugar |
| GARNISH, IF DESIRED | ||
| 1/2 | c | Coarsely chopped unsalted |
| Dry roasted peanuts | ||
Heat oven to 450'F. Prepare pie crust according to recipe directions for one-crust baked shell using 9-inch pie pan. Bake at 450'F. for 9 to 11 minutes or until lightly browned. In medium saucepan over medium heat, bring whipping cream and 5 tablespoons butter to a full rolling boil; remove from heat. Add chocolate chips and corn syrup; stir until melted and smooth. Pour 1 l/4 cups of the chocolate filling over baked crust; set aside remaining chocolate filling. Refrigerate pie 30 minutes or until set. In small bowl, combine all peanut butter filling ingredients; beat until smooth. Drop by tablespoonfuls over chocolate layer in crust; spread evenly. Spread remaining chocolate filling over peanut butter layer. Sprinkle peanuts around outer edge of pie. Refrigerate at least 2 hours or until firm. Store in refrigerator. : 12 servings.
TIP: For ease in slicing pie, dip knife blade in hot water; wipe dry before cutting each slice. From: Jmjohnsn@sprynet.Com Date: 06-21-97 Rec.Food.Recipe
From: Gail Shipp Date: 01-19-98 (13:42) The Once And Future Legend (1) Cooking
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