Sue Freeman posted 02-19-99
Reese's Cup Pie
1 prebaked 9 inch deep dish pie shell.
3 ounces unsweetened chocolate, melted
1 cup sugar
1 1/2 sticks unsalted butter
3 cold eggs (can use the pasturized egg product)
Melt chocolate and cool to lukewarm. Cream butter and sugar until very light and fluffy and sugar is no longer grandulated. This may take up to 5 minutes or more. Stir in chocolate and mix well.
Beat eggs in one at a time scraping bowl well after each addition. Beat until no trace of sugar is present.
Place 2/3rds of batter into pie shell and swirl around the bottom and up the sides making a well in the middle. Refrigerate while making filling.
FILLING:
4 ounces cream cheese
2 tablespoons unsalted butter
1/2 cup creamy peanut butter (can use chunky)
3/4 cup powdered sugar
1/3 cup heavy cream
Beat cream cheese, butter and peanut butter together until fluffy. This may take up to 5 minutes. Stir in powdered sugar. Whip the cream to stiff peaks and fold into peanut butter mixture. Spoon remaining chocolate over the top and seal edges.
Topping:
2/3 cup heavy cream
1 small chocolate bar
Beat cream until stiff and spread on top of pie. Shave the chocolate over the top and chill for at least 2 hours.