Chocolate Peanut Butter Pie Recipe
Finally a Chocolate Peanut Butter Pie recipe that your palate will fall in love with! I never fail to eat Dessert while dining out and this is the most common dish that I order. Am sure you have had a lot of recipes passed on to you by aunts, mom, grandparents, friends, etc. It is time you pay them back by making and then sharing this wonderful Chocolate Peanut Butter Pie.
Ingredients
Pastry for 9-inch baked pie shell or 1/2 10- to 11-ounce package piecrust mix
1 1/2 cups milk
2 1/2 teaspoons cornstarch
4 eggs, separated, at room temperature
Sugar
1 envelope unflavored gelatin
1/2 cup creamy peanut butter
1 square unsweetened chocolate, melted
1/2 cup heavy or whipping cream
Directions
1. Prepare 9-inch baked pie shell as directed; cool.
2. Meanwhile, in heavy 2-quart saucepan, with wire whisk, beat milk, cornstarch, egg yolks, and 1/3 cup sugar until blended. Sprinkle gelatin evenly over mixture; let stand 1 minute to soften gelatin slightly. Cook over low heat, stirring constantly, until mixture thickens and boils; boil 1 minute. Spoon 1 cup mixture into small bowl; stir in peanut butter until blended. Stir melted chocolate into remaining mixture in saucepan. Refrigerate both mixtures until each mounds slightly when dropped from a spoon; then spoon chocolate mixture into cooled pie shell.
3. In large bowl, with mixer at high speed, beat egg whites until soft peaks form; gradually sprinkle in 1/3 cup sugar, 2 tablespoons at a time, beating until sugar completely dissolves and whites stand in stiff peaks.
4. In small bowl, with same beaters and with mixer at medium speed, beat 1/4 cup heavy cream until stiff peaks form. With rubber spatula or wire whisk, fold peanut-butter mixture and whipped cream into beaten egg whites; spoon mixture evenly over chocolate mixture in pie shell. Refrigerate pie 2 hours or until filling is set.
2. Meanwhile, in heavy 2-quart saucepan, with wire whisk, beat milk, cornstarch, egg yolks, and 1/3 cup sugar until blended. Sprinkle gelatin evenly over mixture; let stand 1 minute to soften gelatin slightly. Cook over low heat, stirring constantly, until mixture thickens and boils; boil 1 minute. Spoon 1 cup mixture into small bowl; stir in peanut butter until blended. Stir melted chocolate into remaining mixture in saucepan. Refrigerate both mixtures until each mounds slightly when dropped from a spoon; then spoon chocolate mixture into cooled pie shell.
3. In large bowl, with mixer at high speed, beat egg whites until soft peaks form; gradually sprinkle in 1/3 cup sugar, 2 tablespoons at a time, beating until sugar completely dissolves and whites stand in stiff peaks.
4. In small bowl, with same beaters and with mixer at medium speed, beat 1/4 cup heavy cream until stiff peaks form. With rubber spatula or wire whisk, fold peanut-butter mixture and whipped cream into beaten egg whites; spoon mixture evenly over chocolate mixture in pie shell. Refrigerate pie 2 hours or until filling is set.
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