Chocolate peanut butter pie
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Chocolate peanut butter pie
  Chocolate    Peanut    Butter    Pie  
Last updated 6/12/2012 12:53:52 AM. Recipe ID 15746. Report a problem with this recipe.
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      Title: Chocolate peanut butter pie
 Categories: Desserts, Pies
      Yield: 6 Servings
 
    1/3 c  Semi-sweet Chocolate Chips
      1 tb Water
    1/3 c  Sugar
      3 tb Water
      2    Egg Whites; Lg
      1 ts Vanilla
     14    PeanutButterSandwichCookies
      1 tb Light Corn Syrup
    1/3 c  Creamy Peanut Butter
      3 tb Light Corn Syrup
    1/4 c  Peanuts; Chopped
      2 tb Sugar
      1 c  Heavy Cream; Whipped
      3 tb Butter Or Regular Margarine
 
  ~----------------------PEANUT BUTTER COOKIE
  CRUST------------------------- Prepare the Peanut Butter Cookie Crust
  and set aside. Combine the chocolate chips, 1 tb of light corn syrup
  and 1 tb of water in the top of a double boiler.  Cook over simmering
  water until the chocolate melts and the mixture is smooth.  Remove
  from the heat and cool well. Meanwhile combine the peanut butter, 1/3
  cup of sugar, 3 tb of corn syrup, and 3 tb of water in a 2-qt
  saucepan. Cook over medium heat, stirring constantly until the sugar
  is dissolved and the mixture is well blended. Pour into a bowl and
  stir in the peanuts; cool.  Beat the egg whites until foamy, using an
  electric mixer at high speed.  Gradually add 2 tb of sugar, 1 tb at a
  time, beating well after each addition.  Beat in the vanilla and
  continue beating until stiff, glossy peaks form when the beaters are
  slowly lifted. Fold the egg white mixture into the whipped cream.
  Then fold in the peanut butter mixture.  Pour half of the peanut
  butter mixture into the peanut butter cookie crust.  Drizzle half of
  the chocolate mixture over the filling. Top with the remaining
  filling. Drizzle the remaining chocolate in parallel lines over the
  filling. Pull a knife across the lines at 1 inch intervals. Freeze
  until firm. Wrap securely in aluminum foil. Return to the freezer and
  continue freezing 8 hours or overnight. Remove from the freezer 10
  minutes before serving. PEANUT BUTTER COOKIE CRUST: Crush the cookies
  and melt the butter or margarine.  Combine them and mix well. Press
  the crumb mixture into the bottom and up the sides of a 9-inch pie
  plate. Chill in the refrigerator until set.
 




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Recipe ID 15746 (Apr 03, 2005)

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