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    Chocolate and Peanut Butter Pie

    Source of Recipe


    Recipe Introduction

    Here is another fun pie...haven't made it for some time but was always a winner...with chocolate peanut butter lovers.

    List of Ingredients

    1 (15-ounce) package refrigerated piecrust

    Chocolate Filling:
    1 cup whipping cream
    5 tablespoons butter or margarine
    1 (12-ounce) package (2 cups) 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 or margarine softened
    3 ounces white baking bar or almond bark , melted
    1 cup powdered sugar

    Garnish-if desired
    1/2 cup coarsely chopped unsalted dry roasted peanuts


    Preheat oven to 450 degrees. Prepare pie crust according to package directions for one crust baked shell using 9-inch pie pan. Bake for 9 to 11 minutes or until lightly browned; cool.
    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 1/4 cups of chocolate filling over baked crust; remaining set aside remaining chocolate filling.
    Refrigerate pie for 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.
    12 servings.

    To slice, dip knife blade in hot water, wipe dry before cutting each slice.




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