| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
|
8 |
Servings |
INGREDIENTS
| 15 |
oz |
Pillsbury — pie crust |
| 1/2 |
c |
Butter — sofened |
| 1/2 |
c |
Powdered sugar |
| 1/4 |
c |
Whipping cream |
| 3/4 |
c |
Semisweet chocolate chips — |
|
|
Melted |
| 3/4 |
ts |
Vanilla |
| 1/2 |
c |
Peanuts — chopped |
| 8 |
oz |
Cream cheese — softened |
| 1/2 |
c |
Creamy peanut butter |
| 1 |
c |
Powdered sugar |
| 3/4 |
c |
Whipping cream |
| 1/4 |
c |
Chopped peanuts |
|
|
Chocolate curls — if |
|
|
Desired |
INSTRUCTIONS
Heat oven to 450 degrees. Prepare 1 pie crust according to package
directions for unfilled one-crust pie using 9 inch pie pan. Flute as
desired. Bake at 450 degrees for 9-11 minutes or until lightly browned.
Cool. In small bowl, beat butter and 1/2 cup of powdered sugar until light
and fluffy. Add 1/4 cup whipping cream; beat at medium speed until smooth.
Add melted chocolate and vanilla; blend well. Spread 3/4 cup of this
chocolate filling evenly in cooled pie crust. (reserve remaining chocolate
filling for top of pie) Sprinkle with 1/2 cup of chopped peanuts. In large
bowl, beat cream cheese and peanut butter at medium speed until well
blended. Add 1 cup powdered sugar and 3/4 cup of whipping cream; beat
until smooth and creamy. Spoon this peanut butter filling evenly over the
chocolate filling. Spread reserved chocolate filling in a circle over top
of pie . Sprinkle 1/4 cup chopped peanuts over top of pie. Can garnish
top of pie with chocolate curls. Refrigerate at least 3 hours before
serving. Store in refrigerater. Source: My Momma/Irene Byrd
Recipe By : Rhonda Guilbeaux
From: Date: 05/28
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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