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Peanut Butter Cream Pie

Posted the 19/10/2008 06:50:00 By The Open Pantry (Visit website)





This weekend we had the opportunity of going to my sister and brother in laws cabin right outside Zion National Park and spending some time with my family! We had a glorious time, ate some great food, and I managed to get a few photos of our trip up. It was absolutely gorgeous!!! The leaves were changing, the sun was shining, and my hot hubby was in the driver seat! (What more can a girl ask for, oh yes . . Peanut Butter Pie!) We did a little four wheeling (um yikes . . some of the trails we went on were pretty. . . um AGGRESSIVE!) My parents are avid ATV-ers and well we aren't quite as experienced . . . but we lived and made it home in one piece with a little more appreciation for solid ground!!! (Thank you hubby for keeping us alive!) We are now looking forward to making the best caramel apples in the world at our family Halloween Party and dining on my mom's fabulous chili! (I LOVE FALL!)
Peanut Butter Cream Pie
Recipe from: Mrs. Fields Best Ever Cookie Book
Chocolate Crust
1 cup semisweet Chocolate Chips
5 Tbsp Unsalted Butter
2 1/2 cups Crispy Rice Cereal
1/4 cup mini semisweet Chocolate Chips

Filling
8 oz Cream Cheese, softened
One 14 oz can Sweetened Condensed Milk
3/4 cup Creamy Peanut Butter
2 tsp Vanilla
1 cup Heavy Cream

Topping
1/2 cup Chocolate Chips
2 Tbsp Heavy Cream
Milk Chocolate Curls, for Garnish

Make the Crust: In a double boiler, melt 1 cup chocolate chips and butter over low heat. Remove from heat and stir until smooth. Gently stir in the rice cereal until completely coated. Set aside to cool to lukewarm, then stir in the mini chips. Press into the bottom and up the sides of a buttered 9-inch pie plate. Chill for 30 Minutes 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 chocolate chips over hot water. Add the cream and stir until blended. Set aside to cool slightly, then drizzle over the top of the pie. Refrigerate pie until firm, about 2 hours. Garnish with chocolate curls.

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