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Chocolate Lover's Peanut Pie

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Submitted by oliviasmom

YIELD

1 pie

PREP

40 min

COOK

60 min

READY

1 hrs

Ingredients

Pastry
1 ½ 355
½ 2.5
TEASPOON ML SALT
1 1
UNSALTED UNSALTED BUTTER
chilled, and cut into pieces *
About ¼
CUP WATER
ice cold
Filling
4 115.6
OUNCES ML/G SEMI-SWEET CHOCOLATE
semi-sweet,, null, null
3 3
LARGE LARGE EGGS
1 237
79
CUP ML SUGAR
granulated
2 3E+1
TABLESPOONS ML BUTTER
melted, unsalted
1 5
TEASPOON ML VANILLA EXTRACT
1 ½ 355
CUPS ML PEANUTS
unsalted, (6 ounces)

Directions

Pastry: In a medium bowl, stir together flour and salt.

Using pastry blender, cut in butter until mixture resembles coarse meal.

Tossing with a fork, gradually sprinkle in ice water, mix just until dough is moist enough to hold together when pinched between the thumb and forefinger.

Gather dough into thick disk.

Wrap in wax paper and chill for 1 hour or overnight.

On lightly floured work surface, roll out pastry into a 11 to 12 inch circle about ⅛ inch thick.

Ease dough into 9 inch pie plate.

Roll excess dough over to form a rope.

Crimp dough decoratively.

Place pie plate on baking sheet.

Filling: Preheat oven to 350℉ (180℃) Position rack in center of oven. In top of double boiler over hot water, melt chocolate and cool until tepid, about 10 minutes. In a medium bowl, whisk eggs well. Add cooled chocolate, corn syrup, sugar, melted butter and vanilla and whisk well. Stir in peanuts and pour mixture into prepared pie shell. Bake until a knife inserted halfway between center and edge of pie comes out clean, 50 to 60 minutes. Cool pie completely on wire cake rack.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 286g (10.1 oz)
Amount per Serving
Calories 993 39% from fat
 % Daily Value *
Total Fat 43g 67%
Saturated Fat 12g 62%
Trans Fat 0g
Cholesterol 174mg 58%
Sodium 454mg 19%
Total Carbohydrate 47g 47%
Dietary Fiber 7g 29%
Sugars g
Protein 49g
Vitamin A 7% Vitamin C 0%
Calcium 10% Iron 34%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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