CHOCOLATE PEANUT BUTTER PIE NFXS18B

      Title: CHOCOLATE PEANUT BUTTER PIE   NFXS18B
  Categories: Chocolate, Desserts, Pies
       Yield: 6 Servings
  
 MMMMM------------------------JUDY VOCELKA-----------------------------
     1/3 c  Semi-sweet chocolate chips
       1 tb Light corn syrup
       1 tb Water
     1/3 c  Creamy peanut butter
     1/3 c  Sugar
       3 tb Light corn syrup
       3 tb Water
     1/4 c  Peanuts; chopped
       2 ea Egg whites; large
       2 tb Sugar
       1 ts Vanilla
       1 c  Heavy cream; whipped
 
 MMMMM-----------------PEANUT BUTTER COOKIE CRUST----------------------
      14 ea Peanut butter sandwich cooki
       3 tb Butter
  
   Prepare the peanut butter cookie crust and set aside. * Combine the
   chocolate chips, 1 T of light corn syrup and 1 T of water in the top
   of a double boiler.  Cook over simmering water until the chocolate
   melts and the mixture is smooth.  Remove from heat and cool well.
    Meanwhile combine the peanut butter, 1/3 cup of sugar, 3 T corn
   syrup and 3 T water in 2 quart saucepan. Cook over medium heat,
   stirring comstantly until the sugar is dissolved and the mixture is
   well blended. Pour into a bowl and stir in the peanuts; cool. Beat
   the egg whites until foamy, using an electric mixer at high speed.
   Gradually add 2 T of sugar, 1 T at a time, beating after each
   addition.
    Beat in the vanilla and continue beating until stiff, glossy peaks
   form when the beaters are slowly lifted.
    Fold the egg white mixture into the whipped cream.
    Then fold in the peanut butter mixture.  Pour half of the peanut
   butter mixture into the peanut butter cookie crust. Drizzle half of
   the chocolate mixture over the filling. Top with remaining filling.
    Drizzle the remianing chocolate in papallel lines over the filling.
   Pull a knife across the lines in 1 inch intervals. Freeze until firm.
   Wrap securely in aluminim foil. Return to the freezer and continue
   freezing 8 hours or overnight.  Remove from freezer 10 minutes before
   serving. * Peanut Butter Cookie Crust: Crush the cookies and melt the
   butter. Combine them and mix well. Press the crumb mixture into the
   bottom and up the sides of a 9-inch pie plate. Chill in the
   refrigerate until set...From Judy Vocelka (NFXS18B) and formatted by
   Liz Jones...March.1992...
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