| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
|
Pies, Chocolate, Nuts |
10 |
Servings |
INGREDIENTS
| 1 |
|
9" pastry shell, baked, cool |
| 2 |
|
Eggs |
| 1 |
|
Unflavored gelatin envelope |
| 1/4 |
c |
Water, cold |
| 6 |
|
1-1/2oz Snickers Bars, cut into pieces |
| 1/4 |
c |
Peanut butter, chunky |
| 8 |
oz |
Cream cheese, softened |
| 1 1/2 |
c |
Powdered sugar, unsifted |
| 1 |
ts |
Cocoa |
| 3 |
tb |
Evaporated milk |
| 1 |
ts |
Vanilla |
| 1/2 |
ts |
Salt |
| 1 |
c |
Heavy cream, whipped |
|
|
Peanuts, salted, chopped |
|
|
Sweetened whipped cream |
INSTRUCTIONS
Separate the eggs. Sprinkle the gelatin over cold water in a small saucepan
and let stand until softened, about 4 minutes; dissolve over very low heat,
stirring. Melt candy bars in top of double boiler over simmering water; add
peanut butter and blend with a wooden spoon until smooth; cool. Beat cream
cheese with 2 egg yolks thoroughly; gradually add powdered sugar, beating
well. Blend in cocoa, evaporated milk, vanilla, candy bar mix and then the
dissolved gelatin; mix all well. Chill until partially thickened, stirring
one or two times. Stifly beat the room temp egg whites with the salt; fold
into chilled mix, then fold in the whipped heavy cream; turn into cooled
pastry shell and chill until firm. Decorate with chopped peanuts and
additional whipped cream if desired.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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