Peanut butter fudge pie
1 servings
Ingredients
| Quantity | 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 | Eggs | |
| 1 | cup | Dark corn syrup |
| ½ | cup | Milk |
| ⅔ | cup | Coarsely chopped roasted unsalted peanuts |
| Garnish | ||
| 1½ | cup | Heavy cream |
| 1 | tablespoon | Espresso powder |
| ¼ | cup | Powdered sugar |
Directions
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.