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Chocolate Peanut Butter Pie #2




Source of Recipe


link


Recipe Link: http://www.epicurus.com/food/pie/R1280.htm

List of Ingredients




Chocolate Peanut Butter Pie #2

1/3 cup semi-sweet chocolate chips
1 tablespoon light corn syrup
1 tablespoon water
1/3 cup creamy peanut butter
1/3 cup sugar
3 tablespoon light corn syrup
3 tablespoon water
1/4 cup peanuts; chopped
2 each egg whites; large
2 tablespoon sugar
1 teaspoon vanilla
1 cup heavy cream; whipped
----PEANUT BUTTER COOKIE CRUST----
14 each peanut butter sandwich cooki
3 tablespoon butter

Prepare the peanut butter cookie crust and set aside. * Combine the chocolate chips, 1 T of light corn syrup and 1 T of water in the top of a double boiler. Cook over simmering water until the chocolate melts and the mixture is smooth. Remove from heat and cool well. Meanwhile combine the peanut butter, 1/3 cup of sugar, 3 T corn syrup and 3 T water in 2 quart saucepan. Cook over medium heat, stirring comstantly 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 T of sugar, 1 T at a time, beating 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 remaining filling. Drizzle the remianing chocolate in papallel lines over the filling. Pull a knife across the lines in 1 inch intervals. Freeze until firm. Wrap securely in aluminim foil. Return to the freezer and continue freezing 8 hours or overnight. Remove from freezer 10 minutes before serving. * Peanut Butter Cookie Crust: Crush the cookies and melt the butter. 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 refrigerate until set.
Yield: 6 servings


Recipe