Chyrel's Recipes From Friends
Peanut Butter Fudge Pie

Recipe By : Carol Williams
Serving Size : 16 Preparation Time :0:00
Categories : Desserts

Chocolate Crust -- See note*
3 ounces unsweetened baking chocolate
1 1/4 cups splenda
1/4 cup butter
2 tablespoons water
3 egg yolks

Peanut Butter Cream
1/2 cup Adams Natural Peanut Butter
2 ounces cream cheese
3 tablespoons splenda
1 cup whipping cream
2 tablespoons chopped peanuts

Prepare crust of choice.Recipe for Chocolate Flan crust follows at end of directions.Use flan pan or a 9-10" pie plate.

Fudge Layer:
In a small saucepan over low heat, heat together the chocolate, sweetener, butter & water; whisking until smooth. Stir in egg yolks; cook 5 minutes or until thickened enough that a wooden spoon pulled across the bottom of the pan leaves a trail that fills in slowly. Pour into prepared crust. Chill for 30 minutes or until firm. Peanut Butter Cream: In a bowl, beat together peanut butter, cream cheese & splenda until smooth. Beat in cream in a thin steady stream. Beat for about 1 minute or until soft peaks form. Spoon over filling, smoothing the top. Sprinkle the chopped peanuts around the edge. Refrigerate for about 30 minutes or until set.

Carb count per serving WITH Flan crust:0.7C{crust} +5.5 minus 0.9 grams fiber=5.3 carbs.
Cover & freeze in airtight container for up to 2 weeks.Thaw in the refrigerator a few hours before needed.

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