Fudge Sauce Completes This Pie

Dear Kandis: Do you have a recipe for Peanut Butter Pie? One that has fudge sauce on it? Thanks. Susan B., Colbert

Dear Susan: This recipe appeared in the February 1997 Bon Appetit and comes from Shorty’s Mexican Roadhouse in Bedford, N.H.

Frozen Peanut Butter Pie

From Bon Appetit, February 1997

3/4 cup graham cracker crumbs

1 cup sugar (divided)

2 tablespoons (packed) golden brown sugar

1/4 cup (1/2 stick) unsalted butter, melted

1 (8-ounce) package cream cheese, room temperature

1 cup creamy peanut butter (do not use old-fashioned kind or freshly ground)

1 tablespoon vanilla extract

1-1/2 cups chilled whipping cream

Purchased hot fudge sauce

Mix graham cracker crumbs, 1/4 cup sugar and brown sugar in medium bowl. Add butter and stir until blended. Press mixture onto bottom and up sides of 9-inch-diameter glass pie pan. Refrigerate while preparing filling.

Beat cream cheese, peanut butter, vanilla and remaining 3/4 cup sugar in large bowl until smooth. Using electric mixer with clean dry beaters, beat cream in another large bowl until stiff peaks form. Gently fold whipped cream into peanut butter mixture in four additions. Spoon filling into prepared crust, mounding in center. Freeze until firm, about 2 hours. (Can be prepared one day ahead). Cover and keep frozen.

Warm hot fudge sauce according to package directions, if desired. Cut pie into wedges; serve with hot fudge sauce.

Yield: 8 servings.

Nutrition per servings: 704 calories, 50 grams fat (64 percent fat calories), 12 grams protein, 57 grams carbohydrate, 107 milligrams cholesterol, 3 grams dietary fiber, 329 milligrams sodium.

Dear Kandis: Do you have a good recipe for Tomato Aspic that serves a group? My own recipe only serves 4-6 people. Thank you. - Mary B., Colfax, Wash.

Dear Mary: This recipe makes 16 servings, enough for a party.

Tomato Aspic

Adapted from Family Classics Cookbook

4 cups tomato juice

2 packages lemon Jell-O

2 tablespoons vinegar

2 tablespoon Worcestershire sauce

1 dash Tabasco sauce

1 teaspoon salt

1/2 teaspoon black pepper

1/2 cup finely chopped onion

1/2 cup finely chopped green pepper

1/2 cup finely chopped celery

Dissolve Jell-O in 2 cups hot tomato juice with salt and pepper. Add 2 cups cold tomato juice, vinegar, Worcestershire sauce, and Tabasco sauce. Chill until partially set. Add onion, green pepper, and celery. Pour in to mold. Top with mayonnaise.

Yield: 16 servings.

Nutrition per serving: 56 calories, 0 grams fat, 1 gram protein, 14 grams carbohydrate, 0 milligrams cholesterol, less than 1 gram dietary fiber, 416 milligrams sodium.

Dear Readers: I have had several readers request the recipe for the original Coney Island Sauce. If you have this famous and impossible-toobtain recipe, please let me know. Thanks.