In small saucepan, sprinkle gelatine over cold water; let stand 1 minute. Stir over low heat until gelatine is dissolved. In blender or food processor, process peanut butter, milk, sugar, and eggs. While processing, gradually add gelatine mixture until blended. Pour into crust; chill until almost set. In small saucepan, bring cream to the boiling point. Remove from heat; stir in chocolate chips until melted. Let stand 3 minutes. Slowly pour over pie and spread to edges; chill until firm. Garnish with white or dark chocolate curls. Posted to CHILE-HEADS DIGEST V3 #,
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|Serving Size: 1 Serving (1046g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 920 (34%)|
|Amt Per Serving||% DV|
|Total Fat 102.2g||136 %|
|Saturated Fat 46.6g||233 %|
|Monounsaturated Fat 36.4g|
|Polyunsanturated Fat 8.5g|
|Cholesterol 2121.1mg||653 %|
|Sodium 750mg||26 %|
|Potassium 1411.2mg||37 %|
|Total Carbohydrate 414.7g||122 %|
|Dietary Fiber 10g||40 %|
|Sugars, other 404.7g|
|Protein 72.6g||104 %|
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Calories per serving: 2729
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