Chocolate Covered Peanut Butter Pie (Emeril Lagasse) |
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Prep Time: 280 Minutes Cook Time: 0 Minutes |
Ready In: 280 Minutes Servings: 1 |
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Ingredients:
1 1/2 cups crushed chocolate cookies |
1 cup peanut butter, in all |
1/4 pound cream cheese |
3/4 cup powdered sugar |
2 tablespoons milk |
2 tablespoons chopped peanuts |
2 3/4 cups heavy cream, in all |
6 ounces semi-sweet chocolate, chopped |
Directions:
1. 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 mixer 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.
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