Pina Colada Pie
INGREDIENTS:
1 9" pastry shell, baked, cool 1 1/2 c Powdered sugar, unsifted
2 Eggs 1 ts Cocoa
1 Unflavored gelatin envelope 3 tb Evaporated milk
1/4 c Water, cold 1 ts Vanilla
6 1-1/2oz Snickers Bars, 1/2 ts Salt
- cut into pieces 1 c Heavy cream, whipped
1/4 c Peanut butter, chunky Peanuts, salted, chopped
8 oz Cream cheese, softened Sweetened whipped cream
1 9" pastry shell, baked, cool 1 1/2 c Powdered sugar, unsifted
2 Eggs 1 ts Cocoa
1 Unflavored gelatin envelope 3 tb Evaporated milk
1/4 c Water, cold 1 ts Vanilla
6 1-1/2oz Snickers Bars, 1/2 ts Salt
- cut into pieces 1 c Heavy cream, whipped
1/4 c Peanut butter, chunky Peanuts, salted, chopped
8 oz Cream cheese, softened Sweetened whipped cream
Separate the eggs. Sprinkle the gelatin over cold water in a small saucepan and let stand until softened, about 4 minutes; dissolve over very low heat, stirring. Melt candy bars in top of double boiler over simmering water; add peanut butter and blend with a wooden spoon until smooth; cool. Beat cream cheese with 2 egg yolks thoroughly; gradually add powdered sugar, beating well. Blend in cocoa, evaporated milk, vanilla, candy bar mix and then the dissolved gelatin; mix all well. Chill until partially thickened, stirring one or two times. Stifly beat the room temp egg whites with the salt; fold into chilled mix, then fold in the whipped heavy cream; turn into cooled pastry shell and chill until firm. Decorate with chopped peanuts and additional whipped cream if desired.