RECIPE TITLE "Chocolate
Peanut Butter Pie" Author: PastryWiz
serves 6 --
1 /3 cup Semi-sweet
Chocolate Chips 1 tablespoon Water 1/3 cup Sugar 3 tablespoons Water 2 Egg
Whites - Lg 1 teaspoon Vanilla 14 Peanut Butter Sandwich Cookies 1 tablespoon
Light Corn Syrup 1/3 cup Creamy Peanut Butter 3 tablespoons Light Corn Syrup
1/4 cup Peanuts - Chopped 2 tablespoons Sugar 1 cup Heavy Cream - Whipped
3 tablespoons Butter Or Regular Margarine
- PEANUT BUTTER COOKIE
Crush the cookies and melt the butter or margarine. Combine them and mix
well. Press the crumb mixture into the bottom and up the sides of a 9-inch
pie plate. Chill in the refrigerator until set.
- Combine the chocolate
chips, 1 tb of light corn syrup and 1 tb of water in the top of a double
boiler. Cook over simmering water until the chocolate melts and the mixture
is smooth. Remove from the heat and cool well.
- Meanwhile combine
the peanut butter, 1/3 cup of sugar, 3 tb of corn syrup, and 3 tb of water
in a 2-qt saucepan. Cook over medium heat, stirring constantly until the
sugar is dissolved and the mixture is well blended. Pour into a bowl and
stir in the peanuts; cool.
- Beat the egg whites
until foamy, using an electric mixer at high speed. Gradually add 2 tb
of sugar, 1 tb at a time, beating well after each addition.
- Beat in the vanilla
and continue beating until stiff, glossy peaks form when the beaters are
slowly lifted. Fold the egg white mixture into the whipped cream. Then
fold in the peanut butter mixture. Pour half of the peanut butter mixture
into the peanut butter cookie crust.
- Drizzle half of the
chocolate mixture over the filling. Top with the remaining filling.
- Drizzle the remaining
chocolate in parallel lines over the filling.
- Pull a knife across
the lines at 1 inch intervals. Freeze until firm. Wrap securely in aluminum
- Return to the freezer
and continue freezing 8 hours or overnight. Remove from the freezer 10
minutes before serving.
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