-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
From: Felicia Pickering MNHAN063@SIVM.SI.EDU
Date: Sat, 3 Aug 1996 23:38:34 EDT
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.
Recipe is from _Rosie’s Bakery All-Butter Fresh Cream Sugar-Packed
No-Holds- Barred Baking Book_ by Judy Rosenberg.
EAT-L Digest 3 August 96
From the EAT-L recipe list. Downloaded from Glen’s MM Recipe Archive,
Yields
8 Servings