Ingredients
JUDY VOCELKA
1/3 cup semi-sweet chocolate chips
1 tbsp light corn syrup
1 tbsp water
1/3 cup creamy peanut butter
1/3 cup sugar
3 tbsp light corn syrup
3 tbsp water
1/4 cup peanuts, chopped
2 each egg whites, large
2 tbsp sugar
1 tsp vanilla
1 cup heavy cream, whipped
PEANUT BUTTER COOKIE CRUST
14 each peanut butter sandwich cooki
3 tbsp butter
Directions
Prepare the peanut butter cookie crust and set aside. * Combine the
chocolate chips, 1 T of light corn syrup and 1 T of water in the top
of a double boiler. Cook over simmering water until the chocolate
melts and the mixture is smooth. Remove from heat and cool well.
Meanwhile combine the peanut butter, 1/3 cup of sugar, 3 T corn
syrup and 3 T water in 2 quart saucepan. Cook over medium heat,
stirring comstantly until the sugar is dissolved and the mixture is
well blended. Pour into a bowl and stir in the peanuts; cool. Beat
the egg whites until foamy, using an electric mixer at high speed.
Gradually add 2 T of sugar, 1 T at a time, beating after each
addition.
Beat in the vanilla and continue beating until stiff, glossy peaks
form when the beaters are slowly lifted.
Fold the egg white mixture into the whipped cream.
Then fold in the peanut butter mixture. Pour half of the peanut
butter mixture into the peanut butter cookie crust. Drizzle half of
the chocolate mixture over the filling. Top with remaining filling.
Drizzle the remianing chocolate in papallel lines over the filling.
Pull a knife across the lines in 1 inch intervals. Freeze until firm.
Wrap securely in aluminim foil. Return to the freezer and continue
freezing 8 hours or overnight. Remove from freezer 10 minutes before
serving. * Peanut Butter Cookie Crust: Crush the cookies and melt the
butter. Combine them and mix well. Press the crumb mixture into the
bottom and up the sides of a 9-inch pie plate. Chill in the
refrigerate until set...From Judy Vocelka (NFXS18B) and formatted by
Liz Jones...March.1992...
Servings: 6 servings
Chocolate Peanut Butter Pie Nfxs18b Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert; Pie
The History of Recipes
We are able to trace the history of written recipes far back into the far past, in fact as far into history as early Egypt, and possibly even further than that. However, mostly, these ancient recipes were just very basic pictorial, hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the most ancient recipe discovered so far, according to Professor Solomon Katz, are some ancient tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful. As we move on, we find some interesting books which were published in the 14th Century : one book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, these books are unconnected to the curry that appears on menues today, but instead accounts of the types of meals enjoyed by the nobility of that period. During the next few centuries, the powerful and rich strove to serve up the most extravagent meals, and because of this cooks and their collection of recipes were greatly in demand. Even so, it wasn`t until the nineteenth century that formal cookery and recipe publications became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to collating, testing, and recording recipes that were common in the better off homes of the day. By the advent of the 20th century, cookbooks are greatly in demand mostly as a result of higher levels of literacy, people having more spare time and being a little richer. The revolution that is television gave us TV chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, permitting everyone to access thousands of recipes like those on this web site. |
We hope you enjoy this Chocolate Peanut Butter Pie Nfxs18b recipe.
