Pies

Chocolate Covered Peanut Butter Pie

  • 1 1/2 cups Cholocate Cookies, crushed
  • 1 cup Peanut butter
  • 1/4 pound Cream cheese
  • 3/4 cup Confectioner's sugar
  • 2 tablespoons Milk
  • 2 tablespoons Peanuts, chopped
  • 2 3/4 cups Heavy cream
  • 6 ounces Semi-sweet chocolate, chopped

    • Preheat oven to 350°. 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 mixture with a whip attachment, whip the cream cheeseand sugar until smooth. Add the remaining peanut butter, milk, and nuts and whip for 1 minute. Turn the peanut buttermixture 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 2-4 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 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 courtesy of the From My Kitchen Cookbook. 

    Contributed by Sheila Cornelius of Rockport, IN. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!