Coco Roos Peanut Butter and Chocolate Pie by Fran Hurayt, Austintown, OH
Posted by Team Malt-O-Meal on January 9th 2009 in State Fair Recipes 2008
8 servings
- 1½ cups crushed Malt-O-Meal Coco Roos
- 1/3 cup butter, melted
- 1 cup milk chocolate chips
- 1/3 cup whipping cream
- 1 pint whipping cream
- ½ cup powdered sugar
- 8 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 6 tbsp milk
- 2 tsp vanilla
- In a bowl mix together crushed Malt-O-Meal Coco Roos and butter until blended. Press into a 9” pie plate and chill.
- In a saucepan, melt chocolate chips with 1/3 cup whipping cream. Remove from heat. Beat until smooth. Refrigerate until slightly thickened. Pour mixture into bottom of prepared crust. Return to refrigerator.
- Whip the pint of whipping cream until soft peaks form. Add ½ cup of powdered sugar and whip until whip until peaks are stiff. Set aside.
- In a large bowl, cream peanut butter and cream cheese. Add 1 cup of powdered sugar and combine well. Add milk and vanilla and beat for one minute on high speed.
- Reserve about 1 cup of the whipped cream for garnishing. Fold remaining whipped cream into the cream into the cream cheese-peanut butter mixture until completely blended. Spoon into pie shell on top of the chocolate. Sprinkle crushed Coco Roos on top of the pie. Pipe the remaining whipped cream around the edge of the pie.
- Let chill in the refrigerator at least 4 hours before serving.
