INGREDIENTS:
1 pie crust (9-inch)
***CHOCOLATE FILLING***
1 cup whipping cream
5 tablespoons butter
1 package (12 oz.) semi-sweet chocolate chips
2 tablespoons light corn syrup
***PEANUT BUTTER FILLING***
2/3 cup peanut butter
4 ounces cream cheese, softened
3 tablespoons butter, softened
3 ounces white baking bar or almond bark, melted
1 cup powdered sugar
***GARNISH***
1/2 cup coarsely chopped unsalted dry roasted peanuts
DIRECTIONS:
Heat oven to 450′F. Prepare pie crust according to recipe directions for one-crust baked shell using 9-inch pie pan. Bake at 450′F. for 9 to 11 minutes or until lightly browned.
In medium saucepan over medium heat, bring whipping cream and 5 tablespoons butter to a full rolling boil; remove from heat. Add chocolate chips and corn syrup; stir until melted and smooth. Pour 1 l/4 cups of the chocolate filling over baked crust; set aside remaining chocolate filling. Refrigerate pie 30 minutes or until set.
In small bowl, combine all peanut butter filling ingredients; beat until smooth. Drop by tablespoonfuls over chocolate layer in crust; spread evenly. Spread remaining chocolate filling over peanut butter layer. Sprinkle peanuts around outer edge of pie.
Refrigerate at least 2 hours or until firm. Store in refrigerator.
Filed under: Butter Peanut Pie Recipes |
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