Recipe: Emeril's Chocolate Covered Peanut Butter Pie with Chocolate Crust

CHOCOLATE COVERED PEANUT BUTTER PIE

FOR THE CRUST:
2 cups crushed chocolate cookies (Graham crackers, Oreos or chocolate wafers)
1 cup plus 1 tablespoon peanut butter, divided use
FOR THE FILLING:
1/4 pound (4 ounces) cream cheese, softened
3/4 cup powdered sugar
2 tablespoons milk
2 tablespoons chopped peanuts
2 3/4 cups heavy (whipping) cream, divided use
FOR THE CHOCOLATE COATING:
6 ounces semi-sweet chocolate, chopped

TO MAKE THE CRUST:
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.

TO MAKE THE FILLING:
In an electric mixer with a whip attachment, whip the cream cheee 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; set aside.

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.

TO MAKE THE CHOCOLATE COATING:
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.

Makes 1 (9-inch) pie
Source: Emeril Lagasse