Thursday, May 24, 2018
CHOCOLATE PEANUT BUTTER PIE
CHOCOLATE PEANUT BUTTER PIE
One 9-inch pie shell
2/3 cup sugar
1/3 cup cornstarch
1/2 teaspoon salt
4 egg yolks
3 cups milk
2 tablespoons butter or margarine, softened
1 tablespoon vanilla extract
2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips, divided
Sweetened whipped cream or whipped topping (optional)
Bake pie shell; cool. Stir together sugar, cornstarch and salt in 2 quart saucepan. Combine egg yolks and milk in container with pouring spout. Gradually blend milk mixture into sugar mixture.
Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Add 1-3/4 cups chocolate chips; stir until chips are melted and mixture is well blended. Pour into prepared pie shell; press plastic wrap onto filling. Cool. Refrigerate several hours or until chilled and firm. Garnish with whipped cream and remaining chocolate chips, if desired. Makes 8 servings.
Frosting
1 cup of creamy peanut butter, and extra crunchy peanut butter
2 tablespoons on butter
Powder sugar to taste
And milk to thin and smooth....add tablespoon at a time.
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