Chocolate-Crusted Peanut Butter Pie
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Chocolate-Crusted Peanut Butter Pie
  Peanut    Butter    Pie  
Last updated 6/12/2012 1:16:06 AM. Recipe ID 45785. Report a problem with this recipe.
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      Title: Chocolate-crusted peanut butter pie
 Categories: Pie
      Yield: 8 Servings
 
---------------------------CRUST--------------------------------
      2 c  Coarsely chopped unsalted
           -dry-roasted peanuts
    1/4 c  Granulated sugar
      4 tb (1/2 stick) unsalted butter;
           -melted
    3/4 c  Semisweet chocolate chips

--------------------------FILLING-------------------------------
      8 oz Cream cheese; at room
           -temperature
    1/2 c  Plus
      2 tb Peanut butter (smooth or
           -crunchy)
    3/4 c  Plus
      2 tb Confectioners sugar
    1/2 c  Milk
      1 c  Heavy (whipping) cream;
           -chilled
    1/2 oz Unsweetened chocolate for
           -shaving
 
  1. Preheat the oven to 375 F.
  
  2. Place all the ingredients for the crust in a large bowl and toss
  them together with your hands or a wooden spoon.
  
  3. Pat the mixture firmly into a 9-inch pie plate with your fingers,
  pushing it as far up the sides of the pan as possible.
  
  4. Place the crust on the center oven rack and bake for 10 minutes.
  Place it in the freezer to cool completely, 15 minutes.
  
  5. For the filling, using an electric mixer on medium speed, cream the
  cream cheese, peanut butter, and confectioner's sugar together in a
  medium- size mixing bowl until light and fluffy, about 1 1/2 minutes.
  Scrape the bowl with a rubber spatula.
  
  6. With the mixer on low speed, gradually add the milk and mix until
  it is incorporated, 10 seconds.  Scrape the bowl and mix several
  seconds more.
  
  7. Whip the cream in another mixing bowl to soft peaks and fold it
  into the peanut butter mixture.
  
  8. Scoop the filling into the pie shell and freeze the pie for at
  least 6 hours.
  
  9. Two hours before serving, move the pie from the freezer to the
  refrigerator. Shave chocolate over the top right before serving.
  Makes 8 to
       10    servings.
  




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Recipe ID 45785 (Apr 03, 2005)

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