Chocolate-crusted Peanut Butter Pie

I don't know about you, but the more I think about the new heaven and the new earth, the more excited I get! It is incredible to think that one day soon we will not only experience the resurrection of our carcasses, but the renewal of the cosmos and the return of the Creator. We will literally have heaven on earth. Eden lost will become Eden restored and a whole lot more! Not only will we experience God's fellowship as Adam did, but we will see our Savior face to face. God incarnate will live in our midst. And we will never come to the end of exploring the infinite, inexhaustible I AM or the grandeur and glory of his incomparable creation.

Hank Hanegraaff

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy		Pie	8	Servings

INGREDIENTS

2	c	Coarsely chopped unsalted
		dry-roasted peanuts
1/4	c	Granulated sugar
4	T	1/2 stick unsalted butter
		melted
3/4	c	Semisweet chocolate chips
8	oz	Cream cheese, at room
		temperature
1/2	c	Plus
2	T	Peanut butter, smooth or
		crunchy
3/4	c	Plus
2	T	Confectioners sugar
1/2	c	Milk
1	c	Heavy, whipping cream
		chilled
1/2	oz	Unsweetened chocolate for
		shaving

INSTRUCTIONS

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,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 871 Calories From Fat: 727 Total Fat: 83.2g Cholesterol: 211.2mg Sodium: 195.6mg Potassium: 211.2mg Carbohydrates: 30.5g Fiber: 1.5g Sugar: 17.6g Protein: 7.4g