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Name: Peanut Butter Crunch Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 6 tb Unsalted butter; such as; 1/2 c Granulated sugar; 1/3 c Semisweet chocolate chips; 1/4 c Unsalted peanuts; chopped; 2 lg Egg yolks; 1/2 c Crunchy peanut butter; 1 c Heavy cream; 1/4 c Chopped unsalted roasted; 1 3/4 c Chocolate wafer crumbs;; Sweetened whipped cream; CHOCOLATE-PEANUT BUTTER; 2 tb Cornstarch; 2 c milk

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INGREDIENTS

6 tb Unsalted butter; such as
1/2 c Granulated sugar
1/3 c Semisweet chocolate chips
NUTTY WAFER CRUST
1/4 c Unsalted peanuts; chopped
2 lg Egg yolks
1/2 c Crunchy peanut butter
1 c Heavy cream
1/4 c Chopped unsalted roasted
1 3/4 c Chocolate wafer crumbs;
Sweetened whipped cream
CHOCOLATE-PEANUT BUTTER
GARNISH
2 tb Cornstarch
2 c milk

INSTRUCTIONS

DIFFICULTY: * PREPARATION: 1 hour plus chilling time. Make the nutty wafer crust: 1.Position a rack in the center of the oven and preheat to 350F. In a medium bowl, stir together the cookie crumbs, chopped peanuts and melted butter, until well combined. Press the mixture evenly into the bottom and up the side of a 9-inch pie plate. 2. Bake the crust for 8 to 10 minutes, until set. Cool on a wire rack. Make the chocolate-peanut butter crunch filling: 3.In a medium saucepan, off the heat, combine the sugar with the cornstarch. Gradually whisk in the milk and yolks until smooth. Place the pan over medium heat and cook, whisking constantly until the mixture comes to a boil and thickens, about 7 to 10 minutes. Whisk until smooth. Whisk in the peanut butter. 4.In a small bowl, combine 1 cup of the hot peanut butter mixture with the chocolate chips and stir until the chips are melted. Scrape the mixture into the prepared crust. Cover the surface of the filling with plastic wrap and chill for 1 hour, until set. Transfer the remaining peanut butter mixture to a medium bowl, cover with plastic wrap, and chill 45 minutes, until cool, but not set. 5.In a medium bowl, using a hand-held electric mixer, beat the heavy cream to soft peaks. Using a rubber spatula, gently fold the cream into the peanut butter mixture. Scrape the mixture on the chocolate filling and, using a small offset metal spatula, smooth into an even layer. Chill 1 hour, or until set. 6.Garnish the top of the pie with sweetened whipped cream and a sprinkling of chopped peanuts. Mortens Recipe Collection Posted to recipelu-digest Volume 01 Number 486 by Kara9718 on Jan 10, 1998

NOTES

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Peanut Butter Crunch Pie

6 tb Unsalted butter; such as
1/2 c Granulated sugar
1/3 c Semisweet chocolate chips
 NUTTY WAFER CRUST
1/4 c Unsalted peanuts; chopped
2 lg Egg yolks
1/2 c Crunchy peanut butter
1 c Heavy cream
1/4 c Chopped unsalted roasted
1 3/4 c Chocolate wafer crumbs;
 Sweetened whipped cream
 CHOCOLATE-PEANUT BUTTER
 GARNISH
2 tb Cornstarch
2 c milk

DIFFICULTY: *    PREPARATION: 1 hour plus chilling time.    Make the nutty wafer crust:    1.Position a rack in the center of the oven and preheat to 350F. In a  medium bowl, stir together the cookie crumbs, chopped peanuts and melted  butter, until well combined. Press the mixture evenly into the bottom and  up the side of a 9-inch pie plate.    2. Bake the crust for 8 to 10 minutes, until set. Cool on a wire rack.    Make the chocolate-peanut butter crunch filling:    3.In a medium saucepan, off the heat, combine the sugar with the  cornstarch. Gradually whisk in the milk and yolks until smooth. Place the  pan over medium heat and cook, whisking constantly until the mixture comes  to a boil and thickens, about 7 to 10 minutes. Whisk until smooth. Whisk in  the peanut butter.    4.In a small bowl, combine 1 cup of the hot peanut butter mixture with the  chocolate chips and stir until the chips are melted. Scrape the mixture  into the prepared crust. Cover the surface of the filling with plastic wrap  and chill for 1 hour, until set. Transfer the remaining peanut butter  mixture to a medium bowl, cover with plastic wrap, and chill 45 minutes,  until cool, but not set.    5.In a medium bowl, using a hand-held electric mixer, beat the heavy cream  to soft peaks. Using a rubber spatula, gently fold the cream into the  peanut butter mixture. Scrape the mixture on the chocolate filling and,  using a small offset metal spatula, smooth into an even layer. Chill 1  hour, or until set. 6.Garnish the top of the pie with sweetened whipped  cream and a sprinkling of chopped peanuts.    Mortens Recipe Collection    Posted to recipelu-digest Volume 01 Number 486 by Kara9718  <Kara9718@aol.com> on Jan 10, 1998

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Nutrition

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Serving Size: 1 Serving (99g)
Recipe Makes: 8 Servings

Calories: 306
Calories from Fat: 206 (67%)

Amt Per Serving		% DV

	Total Fat 22.9g	30 %
	Saturated Fat 8.6g	43 %
	Monounsaturated Fat 9.4g
	Polyunsanturated Fat 3.8g
Cholesterol 441.2mg		136 %
Sodium 31.1mg		1 %
Potassium 188.3mg		5 %
Total Carbohydrate 17.8g		5 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 16.5g
Protein 9.7g		14 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 306

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