Chocolate Covered Peanut Butter Pie Recipe - Cooking Index
Chocolate Covered Peanut Butter Pie Recipe - Cooking Index
| 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 |
Preheat oven to 350 degrees.
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 - (Show # EM-1A22 broadcast 02-12-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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