Peanut Butter Fudge Pie
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Choco3 | 1 | Servings | |
INGREDIENTS
| 4 | oz | Unsweetened chocolate |
| chopped coarse | ||
| 3 | T | Unsalted butter |
| 1/4 | c | Smooth or chunky peanut |
| butter | ||
| 1 | t | Vanilla |
| 3/4 | c | Plus 2 tablespoons sugar |
| 3 | Eggs | |
| 1 | c | Dark corn syrup |
| 1/2 | c | Milk |
| 2/3 | c | Coarsely chopped roasted |
| unsalted peanuts | ||
| Garnish | ||
| 1 1/2 | c | Heavy cream |
| 1 | T | Espresso powder |
| 1/4 | c | Powdered sugar |
INSTRUCTIONS
Prepare one pie shell (this recipe recommends a sweet pastry shell, chilled and unbaked). Preheat oven to 350 degrees. In the top of a double boiler set over simmering water, melt the chocolate with the butter. In a large bowl beat the peanut butter, vanilla, sugar and eggs and the corn syrup and milk in a stream. Mix in the chocolate mixture and sprinkle in the peanuts. Pour the filling into the shell and bake the ie for about 1 hour. Let the pie cool on rack and chill for at least 2 hours. Beat the cream with the espresso powder and the powdered sugar until it forms soft peaks. Use it to garnish the pie. Recipe by: ced@tomcat.ns.net Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 4866
Calories From Fat: 2651
Total Fat: 305.5g
Cholesterol: 1228.3mg
Sodium: 961.8mg
Potassium: 2162.1mg
Carbohydrates: 520.8g
Fiber: 22.7g
Sugar: 475.9g
Protein: 87.6g