Recipe: Chocolate Peanut Butter Pie (7)

GRAMMA'S CHOCOLATE PEANUT BUTTER PIE
1 (9 inch) graham cracker pie shell
1 (3 oz.) pkg. vanilla pudding mix
3 tbsp. creamy peanut butter
2 well beaten egg yolks
1/2 c. butter
1/2 (6 oz.) pkg. chocolate chips
1 tsp. vanilla
MERINGUE:
2 egg whites
1/4 tsp. cream of tartar
4 tbsp. sugar
Make vanilla pudding according to the directions on the package for a pie. Use a double boiler. Mix together the peanut butter and egg yolks. Then add to the pudding mix, stirring for 10 minutes keeping the lumps out. Remove from heat. Add the butter and cool. Stir in vanilla. Pour in the pie shell. Sprinkle the chips on pie. Top with meringue. Bake 15- 20 minutes at 300 degrees until golden brown. Tastes best when served cold. Serves 6-8.

CHOCOLATE PEANUT BUTTER PIE
1 stick plus 1 tbsp. butter or
margarine
1/3 c. flour
1/3 c. brown sugar, firmly packed
1 c. salted peanuts
6 oz. semi sweet chocolate
2 eggs, separated
3 tbsp. granulated sugar
2/3 c. peanut butter
2 tsp. vanilla
1 c. ricotta cheese
1/4 c. powdered sugar
1 carton Cool Whip
Heat oven to 350 degrees. Melt 3 tablespoons butter. In food processor combine flour, brown sugar and 3/4 c. peanuts. Process until nuts are coarsely ground. Put in mixing bowl and add butter; blend well. Press evenly in a 9 inch pie pan. Bake 10 minutes. Turn oven off and let stand in oven for 30 minutes. In processor finely grate chocolate. Add egg yolks and blend. In sauce pan combine granulated sugar, 2 tablespoons water and remaining 6 tablespoons butter. Bring to a boil. With processor on gradually add hot water-butter mixture to chocolate. Blend until chocolate is smooth. Transfer to a bowl. Beat egg whites until stiff, but not dry. Fold into chocolate until blended. Pour into crust and refrigerate 1 hour. In bowl blend peanut butter, vanilla and cheese. Add powdered sugar and blend. Add Cool Whip to peanut butter mixture. Spread gently over the chocolate layer. Sprinkle with remaining coarsely ground peanuts (1/4 cup). Chill 2 hours or longer. VERY GOOD AND VERY RICH!

CHOCOLATE PEANUT BUTTER PIE
1 Readycrust chocolate flavor
1/2 c. peanut butter
1/2 c. chocolate syrup
8 oz. Cool Whip
Mix together peanut butter and chocolate syrup until creamy. Fold in Cool Whip. Mix well. Pour into crust (Optional: decorate top with a chocolate syrup design). Freeze until firm. Enjoy a cool and easy treat!

CHOCOLATE PEANUT BUTTER PIE
1 baked pie shell
1/2 c. crunchy peanut butter
1 box instant chocolate pudding
1 sm. container Cool Whip
1 c. powdered sugar
2 c. milk
1 Hershey bar with peanuts
Mix powdered sugar and peanut butter together until crumbly. Cover bottom of pie shell with mixture. Prepare pudding mix with milk and pour over peanut butter mixture. Add Cool Whip and shave Hershey bar over Cool Whip. Refrigerate until you are ready to serve.

PEANUT BUTTER CHOCOLATE PIE
3 tbsp. cornstarch
1/8 tsp. salt
3 c. Nestle Quick chocolate milk
3/4 c. creamy or super chunk peanut
butter
1 c. miniature marshmallows
1 (6 oz.) pkg. semi-sweet chocolate
chips
1 prepared chocolate cookie crumb
crust (about 9")
In 2 quart saucepan combine cornstarch and salt. Gradually stir in chocolate milk until smooth. Stirring constantly, bring to a boil over medium heat and boil 1 minute. Remove from heat. Stir in peanut butter until well blended; place plastic wrap directly on surface. Refrigerate 30-45 minutes. (Mixture should be slightly warm.) Quickly stir in the marshmallows and chocolate pieces until marbled. Pour into crust. Cover with plastic wrap; chill several hours or overnight. Makes 6 servings.

PEANUT BUTTER AND CHOCOLATE IMPOSSIBLE PIE
1 c. packed brown sugar
1/2 c. prepared biscuit mix (Bisquick)
2 eggs
1 c. whipping cream
2/3 c. chunky peanut butter
1 (6 oz.) pkg. chocolate chips (1 c.)
Heat oven to 350 degrees. Beat all ingredients, except chocolate chips, in a large bowl on high speed, scraping bowl occasionally until fluffy, one minute (do not use blender). Pour into an ungreased pie plate, 9 x 1 1/4. Bake until puffed and dry in center and knife inserted in center comes out clean, about 35 minutes. Cool slightly. Heat chocolate chips in 1 quart saucepan over low heat, stirring occasionally, until melted. Spread over pie. Sprinkle with chopped peanuts, if desired. Refrigerate until chocolate is firm, about 1 hour.

CHOCOLATE PEANUT BUTTER PIE
1/2 lb. Hershey's milk chocolate kisses
1 tbsp. clear gelatin
1/4 c. water1 can condensed milk (not evaporated)
2 tbsp. lemon juice
1 c. peanut butter (creamy or chunky)
1 tsp. vanilla
Pinch of salt1/2 c. cold milk
1 env. Dream Whip
Combine all in top of double boiler and melt over hot water. Combine in mixing bowl and blend well. Beat until stiff. Add chocolate mixture by spoonfuls, beating constantly. Add peanut butter and milk mixture and blend thoroughly. Pour into baked 9 inch pie shell and chill. Garnish with whipped cream to serve. (I found it better to blend chocolate and peanut butter mixture together first, keeping the chocolate warm over hot water until combined, and then add the cream last). Friday Seniors and Tuesday Nite Ladies