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Chocolate Peanut Butter Quiche
1 baked pie shell -- (9 inch) ***FILLING*** 1 1/4 cups peanut butter -- creamy style 1/2 cup brown sugar -- packed firm 1 cup chilled cream 1 egg yolk ***TOPPING*** 1 1/2 cups heavy cream 4 ounces semi-sweet chocolate -- chopped sm. 2 ounces unsweetened chocolate -- chopped sm. 1/2 cup brown sugar -- packed firm. 3 egg yolks Mix filling in a food processor and place in pie crust, then refrigerator. Melt cream and the 2 chocolates in a double boiler over low heat. Add the brown sug ar and continue to stir. Beat egg yolks until frothy and then add to the chocol ate mixture . When completely mixed and ready, smooth filling over the peanut b utter mixture. Bake until knife comes out clean. Refrigerate until firm. Recipe from "One Million Recipes CD" busted by Judy R. |
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