Asa Ransom House

Clarence, New York

Specialty Recipe

Chocolate Peanut Butter Pie

Pastry Ingredients

1 cup chocolate wafer crumbs

1/2 cup chopped pecans

6 Tablespoons unsalted melted butter

2 Tablespoons sugar

1/4 teaspoon cinnamon

Filling Ingredients

1-1/4 cup creamy peanut butter

One 8-ounce package softened cream cheese

1 cup powdered sugar

1 Tablespoon vanilla

1-1/4 cups whipping cream

Glaze Ingredients

1/2 cup half & half or cream

4 ounces semi-sweet chocolate chips, chopped

Mix all ingredients for pastry and press firmly in 10-inch pie pan. Freeze while preparing filling.

Filling: Use electric mixer to beat peanut butter, cream cheese, and 1/2 cup sugar in a large bowl. Using clean, dry beaters, beat whipping cream with sugar and vanilla until soft peaks form. Stir in 1/2 of cream mixture into peanut butter mixture. Fold well, then fold in the remaining cream mixture. Filling will be thick, so spread carefully into prepared crust and refrigerate until firm.

Glaze: Bring half & half or cream to a boil, reduce heat, and stir in chopped semi-sweet chocolate chips until smooth and melted. Cool slightly and pour over filling, tilting pie pan for even distribution. Coat top of pie completely and refrigerate 1 hour; can be made one day ahead.

Garnish with whipped cream and chocolate curls and enjoy!

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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