Recipe - Peanut Butter Pie (Emeril)

1 Baked 9inch graham cracker
shell
8 ounce Cream cheese,, at room
temperature
Three fourths cup Powdered sugar
One half cup Chunky peanut butter
2 tablespoon Milk
3 tablespoon Chopped roasted peanuts
4 cup Heavy cream, whipped with a
little sugar t, in all
One fourth cup Chopped roasted peanuts
Chocolate shavings
1 cup Chocolate sauce in squeeze
bottle
Powdered sugar in shaker
Fresh mint sprigs

Using an electric mixer, beat the cream cheese and powdered sugar until
smooth. Add the peanut butter, milk and peanuts. Beat the mixture until
smooth. Fold half of the whipped cream into the peanut butter/cheese
mixture. Set aside the remaining whipped cream in the refrigerator. Spoon
the filling into the prepared pie shell. Refrigerate the pie for 1 hour or
until the pie is set. Place a piece of the pie in the center of a plate.
Garnish with pie with whipped cream, chopped peanuts, chocolate shavings,
chocolate sauce, powdered sugar, and mint sprigs.

Yield: 8 servings
Posted to MCRecipe Digest V1 #326

Recipe by: ESSENCE OF EMERIL SHOW #EE2403

From: Meg Antczak meginny@frontiernet.net

Date: Mon, 2 Dec 1996 08:25:49 0500