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Add a photoServings: 8
Ingredients
- 40 x thin chocolate wafers grnd fine in
- Â Â a blender or possibly food processor
- Â Â (abt 2 1/4 c. crumbs)
- 1/2 c. unsalted butter - (1 stick) melted
- 1/2 c. sugar
- 1 c. lowfat milk
- 1 c. creamy peanut butter
- 1/2 tsp vanilla
- 1Â 1/4 c. well-chilled whipping cream
- 1/3 c. salted roasted peanuts minced fine
- Â Â Lightly-sweetened whipped cream
- Â Â Salted whole roasted peanuts
Directions
- Reserve 1/4 c. cookie crumbs. In a bowl combine remaining cookie crumbs and butter and press into bottom and side of a 10-inch (1 1/2-qt) pie plate. Refrigerateshell.
- In a heavy saucepan dissolve sugar in lowfat milk over moderate heat, stirring, and remove pan from heat. Whisk in peanut butter and vanilla till combined well and cold in a bowl set in a larger bowl of ice water, stirring occasionally.
- In another bowl beat cream till it just holds stiff peaks and fold into peanut-butter mix with minced peanuts. Turn mix into shell, smoothing top. Sprinkle reserved cookie crumbs around edge of pie.
- Pipe rosettes of whipped cream decoratively onto crumbs and top rosettes with whole peanuts. Freeze pie, uncovered, till frzn hard, about 5 hrs. Pie may be made 2 days ahead and frzn, covered with plastic wrap and foil after 5 hrs.
- Let pie stand in refrigerator 30 min before serving.
- This recipe yields 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 125g | |
| Recipe makes 8 servings | |
| Calories 520 | |
| Calories from Fat 304 | 58% |
| Total Fat 35.25g | 44% |
| Saturated Fat 12.35g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 362mg | 15% |
| Potassium 348mg | 10% |
| Total Carbs 44.45g | 12% |
| Dietary Fiber 3.4g | 11% |
| Sugars 25.37g | 17% |
| Protein 11.91g | 19% |
