Title: Texas Chocolate Peanut Butter Pie
Categories: Pie Tex
Yield: 1 Servings

		Crust; (recipe follows)
16	oz	Cream cheese; room temperature
2	c	Creamy peanut butter
1 3/4	c	And 1/3 cup sugar; (divided use)
1 2/3	c	Heavy whipping cream; (divided use)
3	oz	Semisweet chocoiate
1/2	c	(1 stick) butter
1	ts	Vanilla extract
		Toasted peanuts for garnish

Make the crust; allow to cool. For the filling, mix cream cheese, peanut butter and 1 3/4 cups sugar in a mixing bowl until blended. Whip 1 cup whipping cream until stiff, then fold into the peanut butter mixture. Spoon filling into crust. , For the topping, combine 1/3 cup sugar and 2/3 cup whipping cream in a saucepan and bring to a boil. Reduce heat and simmer for 7 minutes. Remove pan from heat. Add chocolate and butter; stir until melted. Stir in vanilla, Cool until slightly thickened. Pour over pie as evenly as possible. Refrigerate 4 to 5 hours before serving. Garnish with toasted peanuts. Makes 10 servings.

Crust: Preheat oven to 350 F. Combine 1 1/2 cups graham crack& crumbs with 1/2 cup sugar and 1/2 cup (1 stick) butter, melted. Stir until thoroughly blended. Press mix- ture into the bottom and sides of a 10-inch pie tin. Bake for 10 minutes.

Per serving: Cal 1,093 (65% fat) Fat 82 g (37 g sat) Fiber 4 g Chol 157 mg Sodium 699 mg Carbs 81 g Calcium 91 mg From: Bobbie Beers Date: 06-02-98 (21:24) The Once And Future Legend (1) Cooking

previous

next