Try this Peanut Butter Fudge Pie recipe, or contribute your own.

Still searching for what to cook ?

Name: Peanut Butter Fudge Pie
Prep time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: FILLING; 4 oz Unsweetened chocolate;; 1 c Dark corn syrup; 3/4 c Plus 2 tablespoons sugar; 2/3 c Coarsely chopped roasted; 3 tb Unsalted butter; 1/4 c Smooth or chunky peanut; 3 Eggs; 1/4 c Powdered sugar; Garnish; 1 1/2 c Heavy cream; 1/2 c milk; 1 tb Espresso powder; 1 ts Vanilla

Find the most delicious recipes here

INGREDIENTS

FILLING
4 oz Unsweetened chocolate;
1 c Dark corn syrup
3/4 c Plus 2 tablespoons sugar
2/3 c Coarsely chopped roasted
3 tb Unsalted butter
1/4 c Smooth or chunky peanut
3 Eggs
1/4 c Powdered sugar
Garnish
1 1/2 c Heavy cream
1/2 c milk
1 tb Espresso powder
1 ts Vanilla

Servings

INSTRUCTIONS

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: ced@tomcat.ns.net Posted to CHILE-HEADS DIGEST V3 #,

NOTES

Alert editor

Peanut Butter Fudge Pie

FILLING 
4 oz Unsweetened chocolate; 
1 c Dark corn syrup 
3/4 c Plus 2 tablespoons sugar 
2/3 c Coarsely chopped roasted 
3 tb Unsalted butter 
1/4 c Smooth or chunky peanut 
3  Eggs 
1/4 c Powdered sugar 
  Garnish 
1 1/2 c Heavy cream 
1/2 c milk 
1 tb Espresso powder 
1 ts Vanilla

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: ced@tomcat.ns.net    Posted to CHILE-HEADS DIGEST V3 #,

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (1793g)
Recipe Makes: 1 servings

Calories: 5458
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 %
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.

About Our Nutrition Facts

Calories per serving: 5458

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe