Jun 13, 2005

Peanut Butter Chocolate Chip Pie

I created this Peanut Butter Chocolate Chip pie from a recipe I found in Pillsbury cookbook. I have taken it to a few gatherings and it is always a hit and I get many requests for the recipe. I serve this drizzled with chocolate syrup and a dollop of whipped cream. This is a very rich dessert so a little goes a LONG way.

Peanut Butter Chocolate Chip Pie

1 unbaked 9-inch pie crust
2 eggs, separated, at room temperature
1/2 c. brown sugar
3/4 c. peanut butter
1/4 c, dark corn syrup
2/3 c. (5 oz. can) evaporated milk
1 tsp. vanilla
1/4 tsp. cinnamon
6 oz. bag milk chocolate chips

Heat oven to 350 degrees. In a small bowl, beat egg whites until soft peaks form. In a large bowl, beat egg yolks and brown sugar until light in color and thickened. Blend in peanut butter and corn syrup. Gradually beat in milk, vanilla and cinnamon. Fold in egg whites until mixture is no longer lumpy. Fold in chocolate chips. Pour into pie crust. Bake at 350 degrees for 30 - 35 minutes or until center is set.

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