| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
|
Choco3 |
1 |
servings |
INGREDIENTS
| 4 |
oz |
Unsweetened chocolate; chopped coarse |
| 3 |
tb |
Unsalted butter |
| 1/4 |
c |
Smooth or chunky peanut butter |
| 1 |
ts |
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 |
tb |
Espresso powder |
| 1/4 |
c |
Powdered sugar |
INSTRUCTIONS
FILLING
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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