For many years I have been enjoying Thanksgiving Dinner with my good friends Jim & Robert in Stone Mountain Georgia. It is a wonderful day, filled with friends, lively conversation, wine and an abundance of food.
Even before dinner is over, my mouth is salivating for his infamous Chocolate Peanut Butter Pie. Every year I ask him for the recipe and every year he declines to share the secret.
Desperate to share this rich dessert with my family, I resorted to invoking "Motherly Guilt". In many cases, it trumps nearly all the other magic "Guilts" swirling about. It worked, he caved and sent me the recipe.
Along with the e-mail was a caveat about the complexity of this magic dish. As I embarked on the journey with a cleared calendar and an open mind.
Chocolate Peanut Butter Pie
- 1 small package of cream cheese
- 1/2 pound powdered sugar
- 1/2 cup half and half
- 1 teaspoon vanilla
- 1 1/2 cups heavy cream - whipped
- 2 eggs
- 3/4 cups sugar
- 8 ounces semi-sweet chocolate (melted and cooled)
- 4 ounces heavy cream - whipped
- 1 large graham cracker pie shell
- 1 cup peanut butter, creamy
- Melt the semi-sweet chocolate. Remove from heat and set aside to cool.
- Cream together cream cheese and powdered sugar. Add half and half, peanut butter and vanilla, beat thoroughly. Fold in whipped cream (1 1/2 cups heavy cream - whipped)
- In a double boiler, heat and whip eggs and sugar with mixer until thick. Add the melted and cooled chocolate and the whipped cream. Gently fold together.
- Add first mixture to second and mix.
- Pour into a large graham cracker pie shell and freeze for a minimum of 3 hours.
- Unbaked Graham Cracker Crust (a store bought works well too)
Makes one 9 inch pie crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup packed brown sugar
- 1/2 teaspoon cinnamon
- 1/3 cup melted butter
Put all ingredients into a medium size bowl and mix. With the back of a spoon, press mixture to sides and bottom of pie pan. Chill pie crust well.
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