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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
Crust
6 oz semi-sweet chocolate chips
5 tbsp unsalted butter
2 1/2 cups crisp rice cereal
1/4 cup mini semi-sweet chocolate chips
OR
1 prepared 9-inch graham cracker crust can be substituted
Filling
8 ounces cream cheese, at room temperature
1 can sweetened condensed milk
1/2 cup crunchy peanut butter
2 tablespoons milk
1/2 cup chopped roasted peanuts
4 cups heavy cream, whipped until thick, in all
1/2 cup chopped salted peanuts
1 cup chocolate sauce
1/4 pound chocolate, shaved into curls
Fresh mint sprigs
Crust: Melt chocolate chips and butter, stirring until smooth. Gently stir in the cereal until completely coated. Set aside to cool to lukewarm and then stir in mini chocolate chips. Press into bottom and up the sides of a butter 9 inch pie crust. Chill for 30 minutes to set chocolate
Using an electric mixture, fitted with the whip attachment, beat the cream cheese and condensed milk until smooth. Add the peanut butter, milk and roasted peanuts and beat well. Fold 2 cups of the whipped cream into the cheese mixture. Pour the filling into the prepared crust. Place the pie in the refrigerator and chill completely, about 2 hours. Slice the pie into 8 servings. To assemble, place 1 piece of pie on each plate. Dollop each piece of pie with the remaining whipped cream. Garnish each piece with the salted peanuts, drizzle of chocolate sauce, chocolate curls and mint.
Note: I make a chocolate whipped cream by melted about 3 oz milk chocolate with a little cream and allow to cool before folding into remaining whipped cream.
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PEANUT BUTTER CREAM PIE
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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
Crust
6 oz semi-sweet chocolate chips
5 tbsp unsalted butter
2 1/2 cups crisp rice cereal
1/4 cup mini semi-sweet chocolate chips
OR
1 prepared 9-inch graham cracker crust can be substituted
Filling
8 ounces cream cheese, at room temperature
1 can sweetened condensed milk
1/2 cup crunchy peanut butter
2 tablespoons milk
1/2 cup chopped roasted peanuts
4 cups heavy cream, whipped until thick, in all
1/2 cup chopped salted peanuts
1 cup chocolate sauce
1/4 pound chocolate, shaved into curls
Fresh mint sprigs
Crust: Melt chocolate chips and butter, stirring until smooth. Gently stir in the cereal until completely coated. Set aside to cool to lukewarm and then stir in mini chocolate chips. Press into bottom and up the sides of a butter 9 inch pie crust. Chill for 30 minutes to set chocolate
Using an electric mixture, fitted with the whip attachment, beat the cream cheese and condensed milk until smooth. Add the peanut butter, milk and roasted peanuts and beat well. Fold 2 cups of the whipped cream into the cheese mixture. Pour the filling into the prepared crust. Place the pie in the refrigerator and chill completely, about 2 hours. Slice the pie into 8 servings. To assemble, place 1 piece of pie on each plate. Dollop each piece of pie with the remaining whipped cream. Garnish each piece with the salted peanuts, drizzle of chocolate sauce, chocolate curls and mint.
Note: I make a chocolate whipped cream by melted about 3 oz milk chocolate with a little cream and allow to cool before folding into remaining whipped cream.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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