Saturday, September 06, 2008

Frozen Peanut Butter Chocolate Pie

The Altitude Adjustment Section
How about some peanuts and chocolate? Reece’s chocolate bar got it right, so let's make a pie!

Pastry for a 9-inch pie shell (see archives)
1/2 cup smooth peanut butter, room temperature
1/2 cup light brown sugar
1/2 cup light corn syrup
3 eggs
1/2 cup half and half
1 teaspoon vanilla
1 1/2 cups chocolate chips
2 tablespoons butter
1/3 cup salted dry roasted peanuts, finely chopped

In a large bowl of your electric mixer, combine peanut butter and brown sugar till smooth and fluffy. Stir in corn syrup and blend till smooth. Add eggs one at a time, beating well after each addition. Stir in half and half and vanilla and blend thoroughly. Preheat oven to 350. Sprinkle 1 cup chocolate chips in the bottom of the pie shell. Carefully pour in batter and smooth top. Bake for 30 minutes till filling is puffed, firm and light brown. In a small saucepan, melt the remaining 1/2-cup chocolate chips with the 2 tablespoons of butter over low heat — be careful as this loves to burn. Carefully spread warm glaze over still warm pie. Sprinkle chopped peanuts over the top. Cool pie then wrap in plastic and freeze. Remove pie from freezer 5 minutes before serving. Serve with vanilla ice cream and cut small pieces — this baby is rich!