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