Peanut butter fudge pie

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.

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