7
Creamy Peanut Butter Pie
1 cup butter
1 cup packed brown sugar
1 cup peanut butter
12-ounce container frozen
whipped topping, thawed
In a medium saucepan, combine 1 cup butter and brown sugar. Cook over
medium heat until butter is melted and mixture is smooth, stirring frequently.
Refrigerate 10 minutes. In large bowl, beat peanut butter and brown sugar mixture
at speed 4 until blended. Increase speed and beat one minute at speed 8. Reduce
to speed 1 and add whipped topping; beat one additional minute. Pour into
graham crust and refrigerate. In a small saucepan over low heat, melt chocolate,
2 tablespoons butter, and milk. Stir constantly until smooth. Cool slightly then
spread over top of pie. Refrigerate for several hours or overnight before serving.
Makes one 9-inch pie, cut into 8 servings.
Chocolate Souffle
Butter
2 tablespoons sugar
1
⁄
2
cup whipping cream
8 ounces semi-sweet chocolate
4 egg yolks
Butter a 2-quart baking dish and “dust” with about 2 tablespoons of sugar.
Set aside.
In a saucepan over low heat, melt chocolate with cream. Stir occasionally until
smooth. Remove from heat. Add egg yolks and beat on speed 1 for 30 seconds.
Set aside. In a large mixing bowl, using the whisk, beat egg whites and cream of
tartar on speed 3 for 30 seconds. Increase to speed 7 or 8 and beat to soft peaks,
about 1 minute. Continue beating and gradually add sugar. Stir one-fourth of the
whites into the chocolate to lighten. Then fold the chocolate mixture into the
whites. Spoon into prepared dish. (Souffle can sit at room temperature for 1 hour
at this point.) Bake at 375ºF for 30 minutes. Best if served immediately. Serve with
vanilla ice cream or Whipped Mocha Cream.
Makes 6 servings.
Whipped Mocha Cream
2 teaspoons instant coffee powder
2 tablespoons unsweetened
baking cocoa
In a small bowl, stir together the coffee, cocoa and sugar. Set aside.
In a small mixing bowl, using the whisk, begin whipping cream on speed 3 until it
thickens slightly, about 30 seconds. Increase to speed 6 and beat 30 seconds.
Slowly add dry ingredients. Increase to speed 9 or 10 and continue beating until
peaks form, about 30 seconds.
9-inch graham crust
2 ounces semi-sweet baking chocolate
2 tablespoons butter
1 tablespoon milk
1 tablespoon vanilla
5 egg whites
1
⁄
8
teaspoon cream of tartar
1
⁄
4
cup sugar
3 tablespoons sugar
1
1
⁄
2
cups whipping cream
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