Peanut Butter Fudge Pie

by Kathleen Morrison

Servings: 8 servings

INGREDIENTS

4 oz. unsweetened chocolate, chopped coarsely
3 tbsp. unsalted butter
1/4 cup smooth or chunky peanut butter
1 tsp. vanilla
3/4 cup plus 2 tbsp. sugar
3 eggs
1 cup dark corn syrup
1/2 cup milk
2/3 cup roasted unsalted peanuts, chopped coarsely

Garnish:
1 1/2 c heavy cream
1 tb espresso powder
1/4 c powdered sugar

INSTRUCTIONS

Prepare one pie shell (this recipe recommends a sweet pastry shell,chilled and unbaked). Preheat oven to 350°F. In the top of a double boiler set over simmering water, melt the chocolate with the butter. In a large bowl beat the peanut butter, vanilla, sugar and eggs and the corn syrup and milk in a stream. Mix in the chocolate mixture and sprinkle in the peanuts. Pour the filling into the shell and bake the ie for about 1 hour. Let the pie cool on rack and chill for at least 2 hours. Beat the cream with the espresso powder and the powdered sugar until it forms soft peaks. Use it to garnish the pie.

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Tagged: desserts, fudgepie, pies add tags

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