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Chocolate Covered Peanut Butter Pie
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−1/2 Cup Crushed chocolate cookies
Cup Peanut butter; divided
/4 Pound Cream cheese
/4 Cup Powdered sugar
Tablespoon Milk
Tablespoon Chopped peanuts
3/4 Cup Heavy cream; divided
Ounce Semi−sweet chocolate; chopped
Preheat oven to 350 degrees. In a mixing bowl, combine the cookie crumbs
with 1/4 cup of the peanut butter. Combine the mixture thoroughly and press
into a 9−inch springform pan. Bake the crust for 8 to 10 minutes. In an
electric mixture with a whip attachment, whip the cream cheese and sugar
until smooth. Add the remaining peanut butter, milk and nuts and whip for 1
minute. Turn the peanut butter mixture into a mixing bowl. Whip 2 cups of
the heavy cream and fold into the peanut butter mixture. Pour the filling
into the prepared crust and refrigerate for 2 hours or until the pie is set.
In a sauce pan, over medium heat, melt the chocolate with the remaining
cream, stirring constantly, until the chocolate is completely melted. Remove
from the heat and cool for 2 minutes, stirring constantly. Remove the pie
from the springform pan and place on a wire rack over a baking sheet lined
with parchment paper. Pour the chocolate topping over the pie, covering the
top and sides completely. Refrigerate the pie for 2 hours or until the
chocolate coating is set. This recipe yields 1 pie.
Chocolate Covered Peanut Butter Pie
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