Peanut Butter Pie

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Peanut Butter Pie

Ingredients

  • 1 1/3 cup creamy peanut butter (do not use old-fashioned or fresh ground)
  • 2/3 cup plus 2 tablespoons powdered sugar
  • 1/2 cup half and half (half cream half milk for you non-Americans)
  • 1 (9-inch) frozen unbaked pie shell, baked and cooled
  • 1/4 cup butter, softened
  • 1/3 cup sugar
  • 1/2 teaspoon vanilla
  • 1 large egg, room temperature
  • 3 ounces semisweet chocolate, melted and cooled
  • 1 cup chilled whipping cream
  • 2 tablespoons chopped roasted peanuts

Instructions

Mix peanut butter with 2/3 cup powdered sugar and half and half in small bowl until smooth. Spoon into cooled pie crust; smooth top. Beat butter with 1/3 cup sugar and vanilla until fluffy. Add egg and beat until very light. Beat in chocolate. Spread over peanut butter. Refrigerate 1 hour. Beat cream with remaining 2 tablespoons powdered sugar in bowl until peaks form. Spread over pie. Sprinkle with nut.

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It concerns me that this recipe calls for a room temperature egg and then does not apply heat to the pie to kill any bacteria.

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