Preparation:
Bake pie crust according to directions; set aside.
Melt chocolate chips in top of double boiler or in microwave-safe
container in microwave oven;
set aside.
Meanwhile, combine butter and sugar in large mixing bowl; beat until
smooth. Add egg substitute
and beat 2 to 3 minutes until blended. Stir in melted chocolate and blend
until smooth to make
chocolate filling. Spread 2/3 of the chocolate mixture over baked crust;
reserve remainder.
Sprinkle half of peanuts over chocolate in crust.
Prepare peanut filling; spread over chocolate and peanuts.
Spread remaining chocolate mixture over center of pie, leaving some
peanut filling exposed at
edges. Sprinkle exposed peanut filling with remaining peanuts.
Refrigerate until ready to serve.
Peanut filling:
Combine cream cheese, peanut butter, powdered sugar and egg substitute in
large mixing bowl.
Beat with electric mixer until smooth. Fold in whipped cream just until
blended. Makes 5 cups. |
