Chocolate Covered Peanut Butter Pie

Recipe Ingredients

1 1/2 cups	219g / 7.7oz	Crushed chocolate cookies
1 cup	198g / 7oz	Peanut butter - divided
1/4 lb	113g / 4oz	Cream cheese
3/4 cup	148g / 5.2oz	Powdered sugar
2 tablespoons	30ml	Milk
2 tablespoons	30ml	Chopped peanuts
2 3/4 cups	651ml	Heavy cream - divided
6 oz	170g	Semi-sweet chocolate - chopped

Recipe Instructions

Preheat oven to 350F.

In a mixing bowl, combine the cookie crumbs with 1/4 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.

This recipe yields 1 pie.

Source:
EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK

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