This was the first pie gone at our annual Thankful for Pie Night this year. I got so many compliments on this pie. If you don't like peanut butter then you probably won't like this one, but if you do...it's like no other peanut butter pie I've ever had! It is so silky smooth and delicious!
Peanut Butter and Chocolate Cream Pie
recipe by Emeril Lagasse
Sorry for the horrible picture...I really need a new camera!!
1 1/2 cups graham cracker crumbs
4 Tablespoons melted butter
1/2 cup creamy peanut butter
8 ounces of cream cheese, at room temperature
3/4 cup confectioner's sugar
1/2 cup melted semisweet chocolate, at room temperature (about 1 cup of chocolate chips)
3 Tablespoons milk
2 Tablespoons chopped roasted peanuts (optional)
4 cups heavy whipping cream, whipped until thick, in all
1/2 cup chopped salted peanuts (optional)
1/2 cup chocolate shavings and curls (optional)
1 cup chocolate sauce, slightly warm
Preheat oven to 350 degrees.
In a bowl combine the crumbs, butter and 1/4 cup of the peanut butter. Mix thoroughly. Press the mixture into a 9 inch pie pan. Bake until golden and crisp. about 6 to 8 minutes. Remove from the oven and cool completely
Using an electric mixer, beat the cream cheese with sugar until smooth. Add the remaining 1/4 cup peanut butter and the chocolate. Beat until smooth. Add the milk and peanuts (optional...I opted to leave them out because I wanted a silky smooth pie, but one day I'll try it with them!) and beat well.
Fold half the whipped cream into the peanut butter mixture and spoon into the prepared pie shell.
Cover with plastic wrap and refrigerate until firm, about 2 hours.
Remove from the refrigerator and spoon the remaining whipped cream over the entire pie.
Garnish with chocolate shavings, chocolate sauce, and peanuts if desired.