| 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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