Try this Peanut Butter Fudge Pie recipe, or contribute your own.
Suggest a better descriptionPrepare 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 #,
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Serving Size: 1 Serving (1793g) | ||
Recipe Makes: 1 servings | ||
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Calories: 5458 | ||
Calories from Fat: 3668 (67%) | ||
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Amt Per Serving | % DV | |
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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. |
Calories per serving: 5458
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