PEANUT BUTTER CREAM PIE WITH CHOCOLATE CRISPY CRUST
This is the absolute best peanut butter cream pie i have ever tasted. Originally from Mrs. Field's cookbook. The crust is so unique and works awesome with this pie.
Provided by DamiansMummy
Categories Pie
Time 50m
Yield 1 9 inch pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- Make the crust: Use a double boiler to melt the 6 oz. of chocolate and butter over low heat.
- Remove from heat and stir until smooth.
- Gently fold in the rice cereal until it's completely coated. Then set it to the side until it cools to just warm and then stir in the mini chips.
- Press into a buttered 9 inch pie pan and chill for 30 minutes to set the chocolate.
- Prepare the filling: In a large bowl 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 whipped cream into the peanut butter mixture.
- Pour into the pie crust.
- Make the topping: Use a double boiler to melt the milk chocolate over hot, not simmering water.
- Add the cream and stir until blended and smooth.
- Set aside to cool slightly, then drizzle the chocolate over the top of the pie.
- Refrigerate about 2 hours to set.
Nutrition Facts : Calories 799.1, Fat 57.2, SaturatedFat 30, Cholesterol 115.5, Sodium 349.8, Carbohydrate 64.2, Fiber 3.5, Sugar 50.1, Protein 15.4
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