Directions: |
Directions:Preheat oven to 350. Melt 3 Tbsp. butter. In a food processor combine flour, brown sugar and 2/3 C. peanuts. Turn the machine on and off until the peanuts are coarsely chopped. Transfer to a mixing bowl and stir in melted butter. Transfer to a 9-inch pie pan and lightly press with fingers to evenly cover the bottom and sides. Bake 10 minutes; turn off heat and let stand in the oven for 30 minutes. Remove from oven and cool to room temperature. In a food processor, finely grind the chocolate (works better if chocolate is frozen). Add egg yolks and process briefly to blend. In a small saucepan combine the granulated sugar, 2 Tbsp. water and remaining butter. Bring to a boil. With the machine on, gradually add the butter syrup to the chocolate mixture. Scrape down sides of bowl and process until the chocolate mixture is smooth. Transfer to a bowl. Beat the egg whites until stiff but not dry. Stir about 1/3 of egg whites into the chocolate. Fold in remaining egg whites just until blended. Pour into the pie shell, smooth the top and refrigerate for 1 hour. In a medium bowl combine the peanut butter and vanilla; add the ricotta and blend well. Add the powdered sugar and blend well. In another bowl; whip the cream until stiff. Fold the whipped cream into the ricotta mixture. Evenly spread the peanut cream over the chocolate layer. Coarsely chop 1/4 C. of peanuts and sprinkle over the top of pie. Refrigerate until chilled, about 2 hours. Serve in thin slices.
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Personal
Notes: |
Personal
Notes: This recipe is lengthy and uses lots of dishes, but is well worth the effort. The first time I made this recipe was for a cookout we had for Paul's family. His brother-in-law, Tom ate nearly the whole pie! That's how good it is! Thanks, Phee for sharing it with me.
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