Recipe: Microwave Peanutty Chocolate Pie (with graham cracker crust)

MICROWAVE PEANUTTY CHOCOLATE PIE



1/2 cup sugar
3 tablespoons Argo Corn Starch
2 1/4 cups milk
1/2 cup creamy peanut butter
2/3 cup (4 ounces) semisweet chocolate chips
1 (9-inch) prepared graham cracker crust
1 cup heavy (whipping) cream
1/3 cup chopped peanuts (for garnish)

Combine sugar and corn starch in large microwave-safe bowl. Gradually stir in milk until smooth.

Microwave on HIGH (100%) for 7 to 9 minutes, stirring 3 times with a fork or wire whisk, until mixture boils; boil 1 minute. Stir in peanut butter.

Stir 2 cups of the warm peanut butter mixture and chocolate chips in a medium bowl until chocolate melts. Spread in crust. Press plastic wrap to surface of pie and to surface of remaining peanut butter mixture and chill both for 45 minutes or until cool.

Whip cream until stiff peaks form. Stir cooled peanut butter mixture until smooth; gently fold whipped cream into mixture. Spoon over chocolate layer in crust.

Refrigerate several hours or overnight. Garnish with peanuts just before serving.

Makes 1 (9-inch) pie, 8 servings
Source: Argo Corn Starch, ACH Food Companies, Inc.