Serves: 8
Total Calories: 450
1. Chill small mixing bowl and beaters of electric mixer.
2. In medium saucepan heat 3/4 cup of whipping cream and margarine or butter over medium heat until simmering. Remove from heat. Stir in chocolate and orange extract or vanilla until chocolate melts. Pour into crust. Refrigerate at least 2 hours or until thoroughly chilled.
3. In chilled bowl beat remaining whipping cream, sugar and peanut butter on medium speed of electric mixer until soft peaks form. Spread over chocolate mixture in crust.
4. Refrigerate at least 30 minutes. Garnish as desired. Store in refrigerator.
This Peanut Butter Truffle Pie recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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