Black Bottom Peanut Butter Chip Pie Recipe
Yield: 1 pieRecipe by luhu.jp
Ingredients:
1: (9) unbaked pastry shell,,
1: pricked,
1 cup: (6 oz) semi-sweet chocolate,
1: chips,
1/3 cup: half-and-half or coffee,
1: cream,
1 can: (14 oz) sweetened condensed,
1: milk (not evaporated milk),
1 cup: peanut butter flavored chips,
2 cup: whipping cream, stiffly,
1: whipped,
1/2 cup: chopped peanuts,
Directions:
Preheat oven to 425 degrees F. Bake pastry shell 10 to 15 minutes or until
lightly browned. In 1 quart glass measure with handle, combine chocolate
chips with half-and-half; cook on 100% power (high) 1 to 2 minutes, in
microwave, stirring until chips are melted and mixture is smooth. Spread
evenly on bottom of prepared pastry shell. In 2-quart glass measure with
handle, combine sweetened condensed milk and peanut butter chips; cook on
100% power (high) 2 to 3 minutes, stirring after each minute until chips
are melted and mixture is smooth. Pour into large bowl; cool to room
temperature, about 45 minutes. With mixer, beat until smooth. Fold in
whipped cream and peanuts. Chill 30 minutes. Spoon into prepared pastry
shell. Chill 4 hours. Garnish as desired. Refrigerate leftovers. Source:
Family 1995 Recipe Calendar
Yield: 1 pie
Source from luhu.jp
lightly browned. In 1 quart glass measure with handle, combine chocolate
chips with half-and-half; cook on 100% power (high) 1 to 2 minutes, in
microwave, stirring until chips are melted and mixture is smooth. Spread
evenly on bottom of prepared pastry shell. In 2-quart glass measure with
handle, combine sweetened condensed milk and peanut butter chips; cook on
100% power (high) 2 to 3 minutes, stirring after each minute until chips
are melted and mixture is smooth. Pour into large bowl; cool to room
temperature, about 45 minutes. With mixer, beat until smooth. Fold in
whipped cream and peanuts. Chill 30 minutes. Spoon into prepared pastry
shell. Chill 4 hours. Garnish as desired. Refrigerate leftovers. Source:
Family 1995 Recipe Calendar
Yield: 1 pie
Source from luhu.jp