Monday, December 29, 2008

Chocolate Peanut Butter Pie

Chocolate Covered Peanut Butter Pie
Emeril Lagasse

2 cups crushed chocolate cookies (Graham crackers, oreos or chocolate wafers)
1 cup plus 1 tablespoon peanut butter, in all
4 oz. cream cheese
3/4 cup powdered sugar
2 tablespoons milk
2 tablespoons chopped peanuts (do not omit! unless you don't like a crunchy texture)
2 3/4 cup heavy cream, in all
6 ounces semi-sweet chocolate, chopped


Preheat oven to 350 degrees F. In a mixing bowl, combine the cookie crust with 1 tablespoon of the peanut butter. Combine the mixture thoroughly and press into a 9-inch springform pan. Bake the crust for 8-10 minutes.

In an electric mixer with a whip attachment, whip the cream cheese and sugar until smooth. Add the remaining 1 cup 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. (I often leave the pie in the springform pan and just pour the chocolate on top.)

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