Frozen Peanut Butter Pie
Source of Recipe
FOODTV
Recipe Introduction
Recipe Summary
Prep Time: 15 minutesCook Time: 10 minutes
Inactive Prep Time: 5 minutesYield: 6 to 8 servings
List of Ingredients
40 thin chocolate wafers, ground fine in a blender or food processor
(about 2 1/4 cups crumbs)
1 stick (1/2 cup) unsalted butter, melted
1/2 cup sugar
1 cup milk
1 cup creamy peanut butter
1/2 teaspoon vanilla
1 1/4 cups well-chilled whipping cream
1/3 cup salted, roasted peanuts, chopped fine
Garnish: lightly sweetened whipped cream and whole salted roasted peanuts
Reserve 1/4 cup cookie crumbs. In a bowl combine remaining cookie crumbs
and butter and press into bottom and side of a 10-inch (1 1/2 quart) pie
plate. Chill shell. Recipe
In a heavy saucepan dissolve sugar in milk over moderate heat, stirring,
and remove pan from heat. Whisk in peanut butter and vanilla until
combined well and cool in a bowl set in a larger bowl of ice water,
stirring occasionally.
In another bowl beat cream until it just holds stiff peaks and fold into
peanut-butter mixture with chopped peanuts. Turn mixture into shell,
smoothing top. Sprinkle reserved cookie crumbs around edge of pie.
Pipe rosettes of whipped cream decoratively onto crumbs and top rosettes
with whole peanuts. Freeze pie, uncovered, until frozen hard, about 5
hours. Pie may be made 2 days ahead and frozen, covered with plastic wrap
and foil after 5 hours.
Let pie stand in refrigerator 30 minutes before serving.
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