Peanut Butter Crunch Pie
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | 8 | Servings | ||
INGREDIENTS
| 1 3/4 | c | Chocolate wafer crumbs |
| about 35 wafers | ||
| 1/4 | c | Unsalted peanuts, chopped |
| 6 | T | Unsalted butter, such as |
| Land O' Lakes melted | ||
| CHOCOLATE-PEANUT BUTTER | ||
| 1/2 | c | Granulated sugar |
| 2 | T | Cornstarch |
| 2 | c | Milk |
| 2 | Egg yolks | |
| 1/2 | c | Crunchy peanut butter |
| 1/3 | c | Semisweet chocolate chips |
| 1 | c | Heavy cream |
| Sweetened whipped cream | ||
| 1/4 | c | Chopped unsalted roasted |
| peanuts |
INSTRUCTIONS
CRUNCH FILLING:
DIFFICULTY: * PREPARATION: 1 hour plus chilling time. Make the nutty
wafer crust: 1.Position a rack in the center of the oven and preheat
to 350°F. In a medium bowl, stir together the cookie crumbs, chopped
peanuts and melted butter, until well combined. Press the mixture
evenly into the bottom and up the side of a 9-inch pie plate. 2. Bake
the crust for 8 to 10 minutes, until set. Cool on a wire rack. Make
the chocolate-peanut butter crunch filling: 3.In a medium saucepan,
off the heat, combine the sugar with the cornstarch. Gradually whisk
in the milk and yolks until smooth. Place the pan over medium heat and
cook, whisking constantly until the mixture comes to a boil and
thickens, about 7 to 10 minutes. Whisk until smooth. Whisk in the
peanut butter. 4.In a small bowl, combine 1 cup of the hot peanut
butter mixture with the chocolate chips and stir until the chips are
melted. Scrape the mixture into the prepared crust. Cover the surface
of the filling with plastic wrap and chill for 1 hour, until set.
Transfer the remaining peanut butter mixture to a medium bowl, cover
with plastic wrap, and chill 45 minutes, until cool, but not set.
5.In a medium bowl, using a hand-held electric mixer, beat the heavy
cream to soft peaks. Using a rubber spatula, gently fold the cream
into the peanut butter mixture. Scrape the mixture on the chocolate
filling and, using a small offset metal spatula, smooth into an even
layer. Chill 1 hour, or until set. 6.Garnish the top of the pie with
sweetened whipped cream and a sprinkling of chopped peanuts. Morten's
Recipe Collection Posted to recipelu-digest Volume 01 Number 486 by
Kara9718 <Kara9718@aol.com> on Jan 10, 1998
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 365
Calories From Fat: 248
Total Fat: 28.6g
Cholesterol: 114.6mg
Sodium: 44.7mg
Potassium: 175.9mg
Carbohydrates: 24.6g
Fiber: 1.3g
Sugar: 16g
Protein: 5.7g