Chocolate covered peanut butter pie
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Crushed chocolate cookies |
| 1 | cup | Peanut butter, in all |
| ¼ | pounds | Cream cheese |
| ¾ | cup | Powdered sugar |
| 2 | tablespoons | Milk |
| 2 | tablespoons | Chopped peanuts |
| 2¾ | cup | Heavy cream, in all |
| 6 | ounces | Semi-sweet chocolate, |
| Chopped | ||
Directions
Preheat oven to 350 degrees F. In a mixing bowl, combine the cookie crust with ¼ cup of the peanut butter. Combine the mixture thoroughly and press into a 9-inch springform pan. Bake the crust for 8 to 10 minutes. In an electric mixture with a whip attachment, whip the cream cheese and sugar until smooth. Add the remaining peanut butter, milk and nuts and whip for 1 minute. Turn the peanut butter mixture into a mixing bowl. Whip 2 cups of the heavy cream and fold into the peanut butter mixture. Pour the filling into the prepared crust and refrigerate for 2 hours or until the pie is set.
In a sauce pan, over medium heat, melt the chocolate with the remaining cream, stirring constantly, until the chocolate is completely melted. Remove from the heat and cool for 2 minutes, stirring constantly. Remove the pie from the springform pan and place on a wire rack over a baking sheet lined with parchment paper. Pour the chocolate topping over the pie, covering the top and sides completely. Refrigerate the pie for 2 hours or until the chocolate coating is set.
Yield: 1 pie
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