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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Luscious layers of fudge and peanuty cream pie topped with an expresso flavored whipped cream...maybe someday I'll grow up, but for now I want it all! Created for RSC No. 12 Ingredients:
1/2 cup butter, melted |
1 1/2 cups graham cracker crumbs |
1/2 cup sugar |
4 ounces semi-sweet chocolate chips |
1 ounce chocolate syrup |
1/3 cup flour |
1/2 teaspoon baking powder |
1/8 teaspoon salt |
1/2 cup butter |
1/2 cup sugar |
1 egg |
1 egg white |
1 teaspoon vanilla extract |
1/2 cup butter, softened |
3/4 cup peanut butter |
1/4 cup sugar |
3/4 cup cream cheese |
2 cups cool whip |
1/4 cup brewed espresso, chilled |
2 cups cool whip |
2 -3 tablespoons chocolate sprinkles |
2 -3 tablespoons chopped peanuts |
Directions:
1. FIRST.
2. Preheat oven to 325 degrees. Make expresso and chill.
3. CRUST.
4. Mix together melted butter, crumbs and sugar and press into a large pyrex pie plate. Microwave on half power for 2 minutes.
5. FUDGE LAYER.
6. Melt chocolate chips and chocolate syrup and stir until smooth. In separate bowl, combine flour, baking powder and salt.
7. In mixer, cream butter, sugar, egg and egg white until thickened, then mix in melted chocolate and vanilla. Mix in dry ingredients until just blended.
8. Pour into crust and push up sides a bit. Bake for 20-25 minutes or until set. Cool before adding cream layer. (Center will fall, that's okay!).
9. CREAM LAYER.
10. Cream butter, peanut butter and sugar, add cream cheese and beat until well incorporated.
11. Fold in whipped cream and spread over fudge layer. Refrigerate.
12. TOPPING.
13. Stir expresso into whipped cream and spread over cream layer.
14. Top with chocolate sprinkles and chopped peanuts. Cover and refrigerate.
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