Frozen chocolate-peanut butter pie
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Heavy cream |
| 4 | ounces | Semisweet chocolate squares cut-up |
| Cocoa graham crust (recipe follows) | ||
| 1 | pack | (8 oz) cream cheese; softene |
| 1 | cup | Powdered sugar |
| ¾ | cup | Peanut butter |
| ¼ | cup | Peanuts; chopped |
Directions
Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 0:42 1. In a small glass bowl, combine ½ cup cream and chocolate. Heat in microwave on High 1 to 1½ mins, until melted and smooth when stirred. Let cool slightly.
2. Spread half of chocolate mixture over bottom of Cocoa Graham Crust.
Freeze ½ hour, or until set.
3. Meanwhile prepare filling. In a medium bowl, beat cream cheese, powdered sugar, and peanut butter with an electric mixer on medium until well blended and fluffy, 1 to 2 mins. Whip remaining 1 cup cream until stiff; beat half of whipped cream into peanut butter mixture until well mixed, then fold in remaining whipped cream.
4. Spread filling evenly over chocolate mixture in crust. Freeze ½ hour. Then carefully spread remaining chocolate mixture over top and sprinkle peanuts over surface. Freeze 6 hours or overnight. Wrap tightly and store in freezer. Transfer pie to refrigerator 1 hour before serving. Cut into wedges to serve.
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