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: email@example.com Posted to CHILE-HEADS DIGEST V3 #,
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|Serving Size: 1 Serving (1793g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 3668 (67%)|
|Amt Per Serving||% DV|
|Total Fat 407.6g||543 %|
|Saturated Fat 232.4g||1162 %|
|Monounsaturated Fat 119.8g|
|Polyunsanturated Fat 22.3g|
|Cholesterol 3969mg||1221 %|
|Sodium 1567.7mg||54 %|
|Potassium 2722.3mg||72 %|
|Total Carbohydrate 400.6g||118 %|
|Dietary Fiber 20.6g||82 %|
|Sugars, other 380g|
|Protein 117.8g||168 %|
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Calories per serving: 5458
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