Frozen Chocolate-peanut Butter Pie 365-171 Recipe
Yield: 8 servingsYield: 8 servings
Recipe by luhu.jp
Ingredients:
1 1/2 cup: heavy cream,
4 oz: semisweet chocolate squares - cut-u, p
1: cocoa graham crust - (recipe follow, s)
1 pkg: (8 oz) cream cheese, softene
1 cup: powdered sugar,
3/4 cup: peanut butter,
1/4 cup: peanuts, chopped
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.
Yield: 8 servings
Source from luhu.jp
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.
Yield: 8 servings
Source from luhu.jp