Ingredients: |
Ingredients: Chocolate Crust:
6 oz. semi-sweet chocolate chips (1C)
5 tbsp. unsalted butter
2 1/2 C. crisp rice cereal
1/4 C. mini semi-sweet chocolate chips
Filling:
8 oz. cream cheese, softened
1 14oz. can sweetened condensed milk
3/4 C. creamy peanut butter
2 tsp. vanilla extract
1 C. heavy cream
Topping:
3 oz. milk chocolate, finely chopped
2 tbsp. heavy cream
milk chocolate curls for garnish
|
Directions: |
Directions:Make the Crust: In a double boiler melt the 6 oz. of chocolate chips and butter over low heat. (you can do this on the stove in a normal pan, just be careful to watch closely so the chips don't burn!) Remove from heat and stir until smooth. Gently stir in rice cereal until completely coated, set aside to cool to lukewarm, then stir in mini chips. Press into the bottom of a buttered 9" pie plate. Chill 30 mins to set the chocolate.
Prepare the Filling: In a large bowl with an electric mixer, beat the cream cheese until fluffy. Beat in the condensed milk, peanut butter and vanilla. In a medium bowl, beat the heavy cream until soft peaks form. Fold the whipped cream into the peanut butter mixture. Pour the filling into the crust.
Make the Topping: In a double boiler, melt the milk chocolate over hot, not simmering water. Add the heavy cream and stir constantly until blended. Set aside to cool slightly, then drizzle the chocolate over the top of the pie.
Refrigerate until firm, about 2hrs. Garnish with milk chocolate curls.
Enjoy!! |
This recipe for Peanut Butter Cream Pie is from