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Tarrah Patterson
Tarrah Patterson • 2 years ago

chocolate peanut butter pie: adapted from dangerous desserts edited by orlando murrin 1 chocolate cookie crust (I used an Oreo pre-made crust) filling: 1 cup cream cheese 2/3 cup smooth peanut butter 4 tablespoons sugar 3/4 cup whipping cream topping: 2 tablespoons sugar 2 tablespoons butter, cut into pieces 2 ounces semisweet chocolate, chopped 1/2 cup whipping cream optional: chopped peanuts chocolate curls To make the filling: Using a stand mixer with a beater attachment, beat cream cheese, peanut butter, and sugar until blended. Whip cream into very soft peaks. Fold whipped cream into the peanut butter mixture. Spoon filling into the cookie crust. Make the topping: In a pan, combine the sugar and 1/2 cup cream. Bring to a boil, stirring to dissolve sugar. Lower heat immediately and simmer, without stirring, 5-6 minutes until slightly thick and pale yellow. Remove from heat and stir in butter and chocolate until melted. Let chocolate mixture cool slightly. Pour the topping over pie and spread to cover completely and evenly. Chill, uncovered, about 1 hour until firm. To decorate: I left a 1/2 gap between the edge of the pie crust and the chocolate filling and filled the gap with chopped peanuts then sprinkled chocolate curls over the middle of the cake. How to Make Chocolate Curls: Run a vegetable peeler along the length of the flat side of a bar of chocolate at room temperature. Tasting Notes: Chocolate and peanut butter, minimal cooking time, and it looks like a million dollars with the chocolate curls. You can't go wrong.