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.
Yields
10 servings
