Frozen Chocolate-peanut Butter Pie Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Heavy cream,
1 package: (8 oz) cream cheese, softene
4 ounce: Semisweet chocolate squares,
1 cup: Powdered sugar,
-- cut-up,
3/4 cup: Peanut butter,
Cocoa graham crust,
1/4 cup: Peanuts, chopped
--, recipe follows
Directions:
Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5
Preparation Time: 0:42 1. In a small glass bowl, combine 1/2 cup
cream and chocolate. Heat in microwave on High 1 to 1 1/2 mins, until
melted and smooth when stirred. Let cool slightly.
2. Spread half of chocolate mixture over bottom of Cocoa Graham Crust.
Freeze 1/2 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 1/2
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.
Source from luhu.jp
Preparation Time: 0:42 1. In a small glass bowl, combine 1/2 cup
cream and chocolate. Heat in microwave on High 1 to 1 1/2 mins, until
melted and smooth when stirred. Let cool slightly.
2. Spread half of chocolate mixture over bottom of Cocoa Graham Crust.
Freeze 1/2 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 1/2
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.
Source from luhu.jp
Tags
Chocolate