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Chocolate Peanut Butter Pie #4

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Chocolate Jewish Pies

Ingredients:

  • 1 pk Pillsbury All Ready Pie crust
  • 1 c Peanuts; finely chopped
  • 1/2 c Mini semi-sweet chocolate chips
FILLING
  • 1 1/4 c Whipping cream
  • 1/4 c Confectioner's sugar
  • 1 tb Vanilla
  • 8 oz Cream cheese; softened
  • 1/2 c Creamy peanut butter
  • 1 c Confectioner's sugar
  • 1/4 c Milk
TOPPING
  • 2 tb Finely chopped peanuts
  • 2 tb Mini-chocolate chips*

Directions:

Heat oven to 450 F. Prepare pie crust according to package directions for unfilled one-crust pie using a 9-inch pie pan. (refrigerate remaining crust for a later use.)Gently press 1 cup peanuts into bottom and up sides of crust. prick crust with fork.Bake at 450 F for 10-14 minutes or until light golden brown. cool. Sprinkle with 1/2 cup miniature chocolate chips. In medium bowl, beat whipping cream, 1/4 cup confectioner's sugar and vanilla until soft peaks form; set aside. In large bowl, beat cream cheese and peanut butter until light and fluffy. Add 1 cup confectioner's sugar and milk, beat until smooth and creamy. Fold in 1-1/2 cups of the whipped cream. Spoon into cooled pie crust, spread evenly. Refrigerate at least 4 hours before serving. Garnish with remaining whipped cream, sprinkle with topping. store in refrigerator. 8-10 servings.
 
Posted to MC-Recipe Digest V1 #764 by "John Snell" <jws@teleport.com> on Aug 29, 1997