Chocolate Peanut Butter Pie

Title:
Chocolate Peanut Butter Pie

Yield:
10 Servings

Categories:
Pies,
Chocolate,
Jewish




Ingredients:





     1 pk Pillsbury All Ready Pie


          -crust


     1 c  Peanuts; finely chopped


   1/2 c  Mini semi-sweet chocolate


          -chips





----------------------------------FILLING----------------------------------


 1 1/4 c  Whipping cream


   1/4 c  Confectioner's sugar


     1 tb Vanilla


     8 oz Cream cheese; softened


   1/2 c  Creamy peanut butter


     1 c  Confectioner's sugar


   1/4 c  Milk



----------------------------------TOPPING----------------------------------


     2 tb Finely chopped peanuts


     2 tb Mini-chocolate chips*





 Heat oven to 450 F. Prepare pie crust according to package directions for


 unfilled one-crust pie using a 9-inch pie pan. (refrigerate remaining crust


 for a later use.)Gently press 1 cup peanuts into bottom and up sides of


 crust. prick crust with fork.Bake at 450 F for 10-14 minutes or until light


 golden brown. cool. Sprinkle with 1/2 cup miniature chocolate chips. In


 medium bowl, beat whipping cream, 1/4 cup confectioner's sugar and vanilla


 until soft peaks form; set aside. In large bowl, beat cream cheese and


 peanut butter until light and fluffy. Add 1 cup confectioner's sugar and


 milk, beat until smooth and creamy. Fold in 1-1/2 cups of the whipped


 cream. Spoon into cooled pie crust, spread evenly. Refrigerate at least 4


 hours before serving. Garnish with remaining whipped cream, sprinkle with


 topping. store in refrigerator. 8-10 servings.


 


 Posted to MC-Recipe Digest V1 #764 by "John Snell" 
on


 Aug 29, 1997