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Ingredientes
- 2 c. peanuts dry-roasted - coarsy minced.
- 1/4 c. sugar
- 4 Tbsp. butter melted
- 3/4 c. semisweet chocolate chips
- 8 ounce cream cheese room temp
- 1/2 c. peanut butter smooth or possibly crunchy + 2 Tablespoons
- 3/4 c. confectioners' sugar +2t
- 1/2 c. lowfat milk
- 1 c. heavy cream chilled
- 1/2 ounce unsweetened chocolate for shaving
Direcciones
- 375 Oven. Place all ingredients for the crust and toss together with hands or possibly wood spoon. Pat firmly into 9" pie plate, pushing as far up the sides of pan as possible. Bake 10 minutes. center oven. Place in freezer to cold completely, 15 min. Filling: cream cream cheese, peanut butter and conf. sugar till light and fluffy, about 1 1/2 min.
- Scrape bowl. With mixer on low, gradually add in the lowfat milk and mwix till it is incorporated, 10 seconds. Scrape down and mix several seconds more.
- Whip cream to soft peaks and fold into peanut butter mix. Scoop into shell and freeze at least 6 hrs. Two hrs before serving, remove from freezer to refrigerator. Shave chocolate over the top just before serving. "No Holds Barred Baking Book" Judy Rosenberg
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 127g | |
| Recipe makes 10 servings | |
| Calories 559 | |
| Calories from Fat 368 | 66% |
| Total Fat 41.74g | 52% |
| Saturated Fat 20.13g | 81% |
| Trans Fat 0.0g | |
| Cholesterol 57mg | 19% |
| Sodium 207mg | 9% |
| Potassium 428mg | 12% |
| Total Carbs 38.9g | 10% |
| Dietary Fiber 3.7g | 12% |
| Sugars 29.44g | 20% |
| Protein 11.88g | 19% |
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