0 recipes from contoocook and beyond


pate brisee
l/2 cup creamy peanut butter
l/2 cup packed light brown sugar
l/2 cup light corn syrup
3 large eggs
l/2 cup light cream or half & half
l tsp. vanilla
l-l/2 cups semisweet chocolate chips
2 tbsps. unsalted butter
l/3 cup finely chopped salted dry-roasted peanuts
vanilla ice cream as an accompaniment if desired
Roll out the dough and fit into a 9″ pie plate. Crimp edges.
Chill shell while making filling. In a bowl with an electric mixer c
cream together peanut butter & brown sugar until mixture is smooth
& beat in corn syrup. Add eggs, l at a time, beating well each time,
and beat in the cream and vanilla. Sprinkle l cup of chocolate chips
evenly over bottom of shell & pour the peanut butter mixture over
them. Bake in middle of 350 oven for 30 to 40 mins. or until filling
is browned lightly, puffed, & firm to the touch. In a small heavy
saucepan combine remaining l/2 cup chocolate chips with butter and h
heat the mixture over low heat, stirring, until smooth. Spread the
melted chocolate evenly over top of warm pie & sprinkle the peanuts
evenly over it. Let the pie cool completely & freeze it, covered
with plastic wrap, overnight. Remove the plastic wrap, let the pie
stand at room temperature for 5 mins. and serve it with the ice
This pie is quite rich, almost like a frozen candy bar – so it
is best served in very small wedges.
Gourmet March l992

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