Black Bottom Peanut Butter Chip Pie
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1 Pie
1 (9") unbaked pastry shell,
Pricked
1 c (6 oz) semi-sweet chocolate
Chips
1/3 c Half-and-half or Coffee
Cream
1 cn (14 oz) sweetened condensed
Milk (not evaporated milk)
1 c Peanut butter flavored chips
2 c Whipping Cream, stiffly
Whipped
1/2 c Chopped peanuts
Preheat oven to 425 degrees F. Bake pastry shell 10 to 15 minutes or
until lightly browned. In 1 quart glass measure with handle, combine
chocolate chips with half-and-half; cook on 100% power (high) 1 to 2
minutes, in microwave, stirring until chips are melted and mixture is
smooth. Spread evenly on bottom of prepared pastry shell. In 2-quart
glass measure with handle, combine sweetened condensed milk and
peanut butter chips; cook on 100% power (high) 2 to 3 minutes,
stirring after each minute until chips are melted and mixture is
smooth. Pour into large bowl; cool to room temperature, about 45
minutes. With mixer, beat until smooth. Fold in whipped cream and
peanuts. Chill 30 minutes. Spoon into prepared pastry shell. Chill 4
hours. Garnish as desired. Refrigerate leftovers. Source: Family 1995
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