Yield: 1 servings
Measure | Ingredient |
---|---|
4 ounces | Unsweetened chocolate; chopped coarse |
3 tablespoons | Unsalted butter |
¼ cup | Smooth or chunky peanut butter |
1 teaspoon | Vanilla |
¾ cup | Plus 2 tablespoons sugar |
3 \N | Eggs |
1 cup | Dark corn syrup |
½ cup | Milk |
⅔ cup | Coarsely chopped roasted unsalted peanuts |
\N \N | Garnish |
1½ cup | Heavy cream |
1 tablespoon | Espresso powder |
¼ cup | Powdered sugar |
FILLING
Prepare one pie shell (this recipe recommends a sweet pastry shell, chilled and unbaked).
Preheat oven to 350 degrees. In the top of a double boiler set over simmering water, melt the chocolate with the butter. In a large bowl beat the peanut butter, vanilla, sugar and eggs and the corn syrup and milk in a stream. Mix in the chocolate mixture and sprinkle in the peanuts.
Pour the filling into the shell and bake the ie for about 1 hour. Let the pie cool on rack and chill for at least 2 hours.
Beat the cream with the espresso powder and the powdered sugar until it forms soft peaks. Use it to garnish the pie.
Recipe by: ced@...
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.