1/3 c Semi-sweet chocolate chips
1 tb Light corn syrup
1 tb Water
1/3 c Creamy peanut butter
1/3 c Sugar
3 tb Light corn syrup
3 tb Water
1/4 c Peanuts; chopped
2 lg Egg whites
2 tb Sugar
1 ts Vanilla
1 c Heavy cream; whipped
14 Peanut butter sandwich cookies
3 tb Butter
Peanut Butter Cookie Crust:
Crush the cookies and melt the butter. Combine them and mix well.
Press the crumb mixture into the bottom and up the sides of a 9"
pie plate. Chill in the refrigerator until set.
Chocolate Peanut Butter Pie:
Combine the chocolate chips, 1 tb of light corn syrup, and 1 tb of
water in the top of a double boiler. Cook over simmering water
until the chocolate melts and the mixture is smooth. Remove from
the heat and cool well.
Meanwhile combine the peanut butter, 1/3 cup of sugar, 3 tb of corn
syrup, and 3 tb of water in a 2 qt saucepan. Cook over medium heat,
stirring constantly until the sugar is dissolved and the mixture is
well blended. Pour into a bowl and stir in the peanuts; cool.
Beat the egg whites until foamy, using an electric mixer at high
speed. Gradually add 2 tb of sugar, 1 tb at a time, beating well
after each addition. Beat in the vanilla and continue beating until
stiff, glossy peaks form when the beaters are slowly lifted. Fold
the egg white mixture into the whipped cream. Then fold in the
peanut butter mixture.
Pour half of the peanut butter mixture into the peanut butter
cookie crust. Drizzle half of the chocolate mixture over the
filling. Top with the remaining filling. Drizzle the remaining
chocolate in parallel lines over the filling. Pull a knife across
the lines at 1" intervals. Freeze until firm. Wrap securely in
aluminum foil. Return to the freezer and continue freezing 8 hours
or overnight. Remove from the freezer 10 minutes before serving.
