EMERIL'S CHOCOLATE PEANUT BUTTER PIE

FOR THE CRUST:
1 1/2 cups finely ground graham cracker crumbs
1 cup finely ground Oreo cookies (cream filling removed), available at some groceries next to the graham cracker crumbs
4 tablespoons (1/2 stick) unsalted butter, melted
6 tablespoons granulated sugar, divided use
FOR THE FILLING:
4 ounces cream cheese, room temperature
1/4 cup confectioners' sugar
2 tablespoons milk
4 ounces melted semi-sweet chocolate
2/3 cup smooth peanut butter
1 cup heavy cream
TO SERVE:
1/4 cup toasted chopped peanuts
Chocolate sauce

TO MAKE THE CRUST:
Preheat the oven to 375 degrees F.

Combine the graham cracker crumbs, Oreo cookie crumbs, butter and 4 tablespoons of the granulated sugar in a medium bowl. Stir to thoroughly combine. Press the mixture firmly into a 9-inch pie pan and bake for 15 minutes.

Remove pan from oven, let the crust cool completely, then wrap it with plastic wrap and place the pan in the freezer for at least 1 hour and for up to 2 weeks.

WHEN READY TO MAKE THE PIE:
Allow the crust to come to room temperature before filling.

Combine the cream cheese, confectioners' sugar and milk in a large bowl. Beat with an electric mixer until well blended and smooth, about 1 minute on medium speed. Add the melted chocolate and the peanut butter and continue to blend for another minute on medium speed.

Combine the cream with the remaining 2 tablespoons granulated sugar in another medium bowl. Beat with a whisk or electric mixer until stiff peaks form. Gently fold the whipped cream into the chocolate and peanut-butter mixture until thoroughly incorporated and smooth.

Pour the filling into the pie crust. Smooth the top of the pie with a spatula, cover and refrigerate for at least 4 hours before serving.

TO SERVE:
Use a hot wet knife to slice the pie into 8 portions. Garnish with the peanuts and drizzle with chocolate sauce.

Makes one 9-inch pie, 8 servings
Adapted from source: Emeril's Potluck: Comfort Food With a Kicked-Up Attitude by Emeril Lagasse