Chocolate Covered Peanut Butter Pie
Source of Recipe
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1 1/2 cups crushed chocolate cookies
1 cup peanut butter, divided use
1/4 pound cream cheese
3/4 cup powdered sugar
2 tablespoons milk
2 tablespoons chopped peanuts
2 3/4 cups heavy cream, divided use
6 ounces semi-sweet chocolate, chopped
Preheat oven to 350 degrees. 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 saucepan 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.
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