| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1 |
|
Baked 9-inch graham cracker shell |
| 8 |
oz |
Cream cheese,, at room temperature |
| 3/4 |
c |
Powdered sugar |
| 1/2 |
c |
Chunky peanut butter |
| 2 |
tb |
Milk |
| 3 |
tb |
Chopped roasted peanuts |
| 4 |
c |
Heavy cream, whipped with a little sugar t, in all |
| 1/4 |
c |
Chopped roasted peanuts |
|
|
Chocolate shavings |
| 1 |
c |
Chocolate sauce in squeeze bottle |
|
|
Powdered sugar in shaker |
|
|
Fresh mint sprigs |
INSTRUCTIONS
Using an electric mixer, beat the cream cheese and powdered sugar until
smooth. Add the peanut butter, milk and peanuts. Beat the mixture until
smooth. Fold half of the whipped cream into the peanut butter/cheese
mixture. Set aside the remaining whipped cream in the refrigerator. Spoon
the filling into the prepared pie shell. Refrigerate the pie for 1 hour or
until the pie is set. Place a piece of the pie in the center of a plate.
Garnish with pie with whipped cream, chopped peanuts, chocolate shavings,
chocolate sauce, powdered sugar, and mint sprigs.
Yield: 8 servings
Posted to MC-Recipe Digest V1 #326
Recipe by: ESSENCE OF EMERIL SHOW #EE2403
From: Meg Antczak <meginny@frontiernet.net>
Date: Mon, 2 Dec 1996 08:25:49 -0500
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