Chocolate Peanut Butter Pie

Recipe Ingredients

• 0.33 c Semi-sweet Chocolate Chips
• 1.00 tb Light Corn Syrup
• 1.00 tb Water
• 0.33 c Creamy Peanut Butter
• 0.33 c Sugar
• 3.00 tb Light Corn Syrup
• 3.00 tb Water
• 0.25 c Peanuts; Chopped
• 2.00 Egg Whites; Lg
• 2.00 tb Sugar
• 1.00 ts Vanilla
• 1.00 c Heavy Cream; Whipped
• 14.00 PeanutButterSandwichCookies
• 3.00 tb Butter Or Regular Margarine

Recipe Directions

• ~----------------------PEANUT BUTTER COOKIE CRUST------------------------- Prepare the Peanut Butter Cookie Crust and set aside.


• Combine the chocolate chips, 1 tb of light corn syrup and 1 tb of water in the top of a double boiler.


• Cook over simmering water until the chocolate melts and the mixture is smooth.


• Remove from the heat and cool well.


• Meanwhile combine the peanut butter, 1/3 cup of sugar, 3 tb of corn syrup, and 3 tb of water in a 2-qt saucepan.


• Cook over medium heat, stirring constantly until the sugar is dissolved and the mixture is well blended.


• Pour into a bowl and stir in the peanuts; cool.


• Beat the egg whites until foamy, using an electric mixer at high speed.


• Gradually add 2 tb of sugar, 1 tb at a time, beating well after each addition.


• Beat in the vanilla and continue beating until stiff, glossy peaks form when the beaters are slowly lifted.


• Fold the egg white mixture into the whipped cream.


• Then fold in the peanut butter mixture.


• Pour half of the peanut butter mixture into the peanut butter cookie crust.


• Drizzle half of the chocolate mixture over the filling.


• Top with the remaining filling.


• Drizzle the remaining chocolate in parallel lines over the filling.


• Pull a knife across the lines at 1 inch intervals.


• Freeze until firm.


• Wrap securely in aluminum foil.


• Return to the freezer and continue freezing 8 hours or overnight.


• Remove from the freezer 10 minutes before serving.


• PEANUT BUTTER COOKIE CRUST: Crush the cookies and melt the butter or margarine.


• Combine them and mix well.


• Press the crumb mixture into the bottom and up the sides of a 9-inch pie plate.


• Chill in the refrigerator until set.

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