| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Jewish | Pies, Chocolate, Jewish | 10 | Servings |
INGREDIENTS
| 1 | pk | Pillsbury All Ready Pie crust |
| 1 | c | Peanuts; finely chopped |
| 1/2 | c | Mini semi-sweet chocolate chips |
| 1 1/4 | c | Whipping cream |
| 1/4 | c | Confectioner's sugar |
| 1 | tb | Vanilla |
| 8 | oz | Cream cheese; softened |
| 1/2 | c | Creamy peanut butter |
| 1 | c | Confectioner's sugar |
| 1/4 | c | Milk |
| 2 | tb | Finely chopped peanuts |
| 2 | tb | Mini-chocolate chips* |
INSTRUCTIONS
FILLING TOPPING Heat oven to 450 F. Prepare pie crust according to package directions for unfilled one-crust pie using a 9-inch pie pan. (refrigerate remaining crust for a later use.)Gently press 1 cup peanuts into bottom and up sides of crust. prick crust with fork.Bake at 450 F for 10-14 minutes or until light golden brown. cool. Sprinkle with 1/2 cup miniature chocolate chips. In medium bowl, beat whipping cream, 1/4 cup confectioner's sugar and vanilla until soft peaks form; set aside. In large bowl, beat cream cheese and peanut butter until light and fluffy. Add 1 cup confectioner's sugar and milk, beat until smooth and creamy. Fold in 1-1/2 cups of the whipped cream. Spoon into cooled pie crust, spread evenly. Refrigerate at least 4 hours before serving. Garnish with remaining whipped cream, sprinkle with topping. store in refrigerator. 8-10 servings. Posted to MC-Recipe Digest V1 #764 by "John Snell" <jws@teleport.com> on Aug 29, 1997
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