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    You are in: Home / Recipes / Emeril's Chocolate Peanut Butter Pie Recipe
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    Emeril's Chocolate Peanut Butter Pie

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 20 mins

    20 mins

    4 hrs

    bugged out bird's Note:

    I saw Emeril make this on GMA. I haven't made it yet, but I plan to for the holiday. looks so good!

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    Ingredients:

    Servings:

    Units: US | Metric

    rich chocolate syrup

    Directions:

    1. 1
      Preheat the oven to 375ºF. Combine the graham cracker crumbs, Oreo cookie crumbs, butter, and 4 tablespoons of the granulated sugar in a medium bowl. Stir to thoroughly combine. Press the mixture firmly into a 9-inch pie pan and bake for 15 minutes. Remove the pan from the oven, let the crust cool completely, then wrap it with plastic wrap and place the pan in the freezer for at least 1 hour and for up to 2 weeks. Allow the crust to come to room temperature before filling.
    2. 2
      Combine the cream cheese, confectioners' sugar, and milk in a large bowl. Beat with an electric mixer until well blended and smooth, about 1 minute on medium speed. Add the melted chocolate and the peanut butter and continue to blend for another minute on medium speed. Combine the cream with the remaining 2 tablespoons granulated sugar in another medium bowl. Beat with a whisk or electric mixer until stiff peaks form.
    3. 3
      Gently fold the whipped cream into the chocolate and peanut butter mixture until thoroughly incorporated and smooth. Pour the filling into the pie crust. Smooth the top of the pie with a spatula, cover, and refrigerate for at least 4 hours before serving.
    4. 4
      To serve, use a hot wet knife to slice the pie into 8 portions. Garnish with the peanuts and drizzle with the Rich Chocolate Sauce.
    5. 5
      Rich Chocolate Sauce:.
    6. 6
      In a small heavy saucepan, bring the half-and-half to a bare simmer over medium-low heat. Remove from the heat. Place the chocolate in a medium heatproof bowl. Whisk the half-and-half slowly into the chocolate. Add the vanilla and butter to the sauce and whisk until the butter is completely incorporated. The sauce can be kept refrigerated in an airtight container for several days, but it must be returned to room temperature before serving.

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    Ratings & Reviews:

    • on June 21, 2011

      55

      Made this for oldest son's 22nd b-day (wow, they grow up fast) and it was absolutely amazing. It was a little time consuming, but worth it. My chololate sauce was not completely smooth, but it WAS delicious. Pie would be heavenly even without sauce, or you could drizzle with Hershey's. God bless all you cooks out there who are taking care of your family.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 07, 2010

      55

      Absolutely divine pie! The flavor is rich and texture is perfect! The filling is not baked but only chilled and if you prefere not to bake the crumb bottom but just chill it, this will also be no-bake recipe! I did halve the amount of the bottom and did not bake it, just because we like our crusts on a thinner side.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Emeril's Chocolate Peanut Butter Pie

    Serving Size: 1 (197 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 820.5
     
    Calories from Fat 545
    66%
    Total Fat 60.5 g
    93%
    Saturated Fat 29.6 g
    148%
    Cholesterol 84.3 mg
    28%
    Sodium 351.6 mg
    14%
    Total Carbohydrate 69.5 g
    23%
    Dietary Fiber 6.7 g
    27%
    Sugars 44.5 g
    178%
    Protein 14.1 g
    28%

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