Yield: 8 servings
Measure | Ingredient |
---|---|
1½ cup | Heavy cream |
4 ounces | Semisweet chocolate squares cut-up |
\N \N | Cocoa graham crust (recipe follows) |
1 pack | (8 oz) cream cheese; softene |
1 cup | Powdered sugar |
¾ cup | Peanut butter |
¼ cup | Peanuts; chopped |
Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 0:42 1. In a small glass bowl, combine ½ cup cream and chocolate. Heat in microwave on High 1 to 1½ mins, until melted and smooth when stirred. Let cool slightly.
2. Spread half of chocolate mixture over bottom of Cocoa Graham Crust.
Freeze ½ hour, or until set.
3. Meanwhile prepare filling. In a medium bowl, beat cream cheese, powdered sugar, and peanut butter with an electric mixer on medium until well blended and fluffy, 1 to 2 mins. Whip remaining 1 cup cream until stiff; beat half of whipped cream into peanut butter mixture until well mixed, then fold in remaining whipped cream.
4. Spread filling evenly over chocolate mixture in crust. Freeze ½ hour. Then carefully spread remaining chocolate mixture over top and sprinkle peanuts over surface. Freeze 6 hours or overnight. Wrap tightly and store in freezer. Transfer pie to refrigerator 1 hour before serving. Cut into wedges to serve.