PEANUT BUTTER PIE PIONEER WOMAN RECIPES

Steps:

• 1 (9-inch) baked chocolate cookie pie crust
• Sauce: Add the cream, brown sugar, corn syrup, cocoa powder, salt, and vanilla extract to a heavy-bottomed saucepan over medium heat. Reduce the heat to a simmer and add the chopped chocolate. Stir continuously until the chocolate is melted and the sauce has thickened, roughly 3 to 4 minutes. Let the sauce cool for 10 minutes before serving.
• Pie: In a large bowl combine the cream cheese, 3/4 cups confectioners' sugar and the peanut butter until the mixture is light and fluffy, about 3 minutes.
• In a separate bowl, whip the heavy cream until thick and light. Add the remaining 2 tablespoons confectioners' sugar and vanilla extract. Continue to whip until stiff peaks form.
• Carefully fold the whipped cream into the peanut butter mixture. Pour the batter into the pie shell, sprinkle with the shaved milk chocolate and freeze for 4 hours.
• If desired, serve with the hot fudge sauce, whipped cream, and chopped peanuts.

Steps:

• *Necessary Equipment: Candy Thermometer*Combine butter, sugar, water, and salt in a saucepan. Bring to a boil, stirring constantly.Cook over moderate heat, stirring gently, until candy thermometer registers 298 degrees. Remove from heat and stir in vanilla until well combined.Pour the mixture onto a silicone baking mat or good parchment paper. Use a heatproof rubber spatula or offset spatula to spread quickly before the toffee sets. Spread thin.Allow toffee to cool completely. Blot to remove excess oil from the surface. Coat surface with half of the melted chocolate and immediately sprinkle with topping. When chocolate has totally set, carefully flip over (it's okay if it falls apart a bit) and coat other side with the rest of the chocolate. Sprinkle on topping. Allow to set, then break into bite-size pieces. Store in an airtight container.