Sinfully rich and decadent. A little sliver goes a long way! Enjoy this recipe! I got my baseline from Sandra Lee’s Chocolate and Coffee Cream Pie. http://www.foodnetwork.com/recipes/sandra-lee/chocolate-and-coffee-cream-pie-recipe/index.html?ic1=obinsite
I actually made this into a chocolate peanut butter pie because I do not like coffee. Here is my spin!
9 Inch Chocolate pie crust : I used a pre-made one I found in Wegmans, I was shocked and had to give it a go, I will post a review later. Or, you can make your own.
1 Cup Heavy Cream
1/4 Cup light corn syrup
1TSP Vanilla Extract
6 Ounces Dark chocolate (use a good Dark Chocolate candy bar)
4 Ounces Peanut Butter Chocolate (Reese’s makes a good peanut butter chip)
Peanut Butter Whipped Cream: (Oh yes, I went there people!!)
1 1/2 Cup Cold Heavy Cream
1 TBS Granulated Sugar
1 TSP Vanilla
1/4 Cup creamy peanut butter
Get your ingredients together before you start, this goes quick
In a sauce pot, over medium high heat, pour 1 Cup of heavy cream, heat until just boiling. Turn off heat and add: corn syrup, butter, vanilla, chocolate, and peanut butter. Mix well until everything is incorporated. Pour into pie shell and refrigerate one hour.
While the pie is chilling:
In a COLD metal bowl add 1 1/2 C of heavy cream, sugar, vanilla and peanut butter. With a whisk attachment whisk on medium high-speed until it is light and fluffy (about 5 minutes). Put in fridge with the pie.
Once you’re ready to serve pour whipped topping over the pie and serve cold!
This is a very rich pie, a little sliver of pie will do!