Posted by: Schmitty 08-06-99 4:56 PM
Chocolate and Peanut Butter Candy Pie
1 (15-ounce) package refrigerated piecrust
Chocolate Filling:
1 cup whipping cream
5 tablespoons butter or margarine
1 (12-ounce) package (2 cups) semi sweet chocolate chips
2 tablespoons light corn syrup
Peanut Butter Filling
2/3 cup peanut butter
4 ounces cream cheese softened
3 tablespoons butter or margarine softened
3 ounces white baking bar or almond bark , melted
1 cup powdered sugar
Garnish-if desired
1/2 cup coarsely chopped unsalted dry roasted peanuts
Preheat oven to 450 degrees.
Prepare pie crust according to package directions for one crust baked shell using 9-inch pie pan.
Bake for 9 to 11 minutes or until lightly browned; cool.
In medium saucepan over medium heat, bring whipping cream and 5 tablespoons butter to a full rolling boil; remove from heat.
Add chocolate chips and corn syrup; stir until melted and smooth.
Pour 1 1/4 cups of chocolate filling over baked crust; remaining set aside remaining chocolate filling.
Refrigerate pie for 30 minutes or until set.
In small bowl, combine all peanut butter filling ingredients; beat until smooth.
Drop by tablespoonfuls over chocolate layer in crust, spread evenly.
Spread remaining chocolate filling over peanut butter layer.
Sprinkle peanuts around outer edge of pie.
Refrigerate at least 2 hours or until firm.
Store in refrigerator.
12 servings.
To slice, dip knife blade in hot water, wipe dry before cutting each slice.