1 1/2 c Crushed chocolate cookies
1 c Peanut butter, in all
1/4 lb Cream cheese
3/4 c Powdered sugar
2 tb Milk
2 tb Chopped peanuts
2 3/4 c Heavy cream, in all
6 oz Semi-sweet chocolate,
Chopped
Preheat oven to 350 degrees F. In a mixing bowl, combine the cookie
crust 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.
Yield: 1 pie
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Yields
4 servings