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Recipe Category: Dessert
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Chocolate Peanut Butter Pie Recipe
Ingredients
- Serving Size : 6
- 1/3 cup Semi-sweet Chocolate Chips
- 1 tablespoon Light Corn Syrup
- 1 tablespoon Water
- 1/3 cup Creamy Peanut Butter
- 1/3 cup Sugar
- 3 tablespoons Light Corn Syrup
- 3 tablespoons Water
- 1/4 cup Chopped Peanuts
- 2 large Egg Whites
- 2 tablespoons Sugar
- 1 teaspoon Vanilla
- 1 cup Heavy Cream – whipped
Method
- Prepare the Peanut Butter Cookie Crust.
- Crush the cookies and melt the butter or margarine.
- Combine them and mix well.
- Press the crumb mixture into the bottom and up the sides of a 9-inch pie plate.
- Chill in the refrigerator until set.
- Combine the chocolate chips, 1 tablespoon of light corn syrup and 1 tablespoon of water in the top of a double boiler.
- Cook over simmering water until the chocolate melts and the mixture is smooth.
- Remove from the heat and cool well.
- Meanwhile combine the peanut butter, 1/3 cup of sugar, 3 tablespoons of corn syrup, and 3 tablespoons of water in a 2-qt saucepan.
- Cook over medium heat, stirring constantly until the sugar is dissolved and the mixture is well blended.
- Pour into a bowl and stir in the peanuts; cool.
- Beat the egg whites until foamy, using an electric mixer at high speed.
- Gradually add 2 tablespoons of sugar, 1 tablespoon at a time, beating well after each addition.
- Beat in the vanilla and continue beating until stiff, glossy peaks form when the beaters are slowly lifted.
- Fold the egg white mixture into the whipped cream.
- Then fold in the peanut butter mixture.
- Pour half of the peanut butter mixture into the peanut butter cookie crust.
- Drizzle half of the chocolate mixture over the filling.
- Top with the remaining filling.
- Drizzle the remaining chocolate in parallel lines over the filling.
- Pull a knife across the lines at 1 inch intervals.
- Freeze until firm.
- Wrap securely in aluminum foil.
- Return to the freezer and continue freezing 8 hours or overnight.
- Remove from the freezer 10 minutes before serving.

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