*  Exported from  MasterCook  *
 
                        CHOCOLATE PEANUT BUTTER PIE
 
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Pies                             Chocolate
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----CLASSIC PILLSBURY
           ----          -----COUNTRY
           -   1      p  ckage       Pillsbury AllReady Pie
           cup           Peanuts -- finely chopped
      1/2  cup           Mini-chocolate chips*
                         -----FILLING-----
    1 1/4  cups          Whipping cream
      1/4  cup           Confectioner’s sugar
    1      tablespoon    Vanilla
    8      ounces        Cream cheese -- softened
      1/2  cup           Creamy peanut butter
    1      cup           Confectioner’s sugar
      1/4  cup           Milk
                         -----TOPPING-----
    2      tablespoons   Finely chopped peanuts
    2      tablespoons   Mini-chocolate chips*
 
 *semisweet Heat oven to 450 F. Prepare pie crust according to package directions
for unfilled one-crust pie using a 9-inch pie pan. (refrigerate remaining crust
for a later use.)Gently press 1 cup peanuts into bottom and up sides of crust.
prick crust with fork.Bake at 450 F for 10-14 minutes or until light golden
brown. cool. Sprinkle with 1/2 cup miniature chocolate chips. In medium bowl,
beat whipping cream, 1/4 cup confectioner’s sugar and vanilla until soft peaks
form; set aside. In large bowl, beat cream cheese and peanut butter until light
and fluffy. Add 1 cup confectioner’s sugar and milk, beat until smooth and
creamy. Fold in 1-1/2 cups of the whipped cream. Spoon into cooled pie crust,
spread evenly. Refrigerate at least 4 hours before serving. Garnish with
remaining whipped cream, sprinkle with topping. store in refrigerator. 8-10
servings. Formatted for MM7 by Marge Nemeth-GNFJK05B (*P)
 
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