Peanut Butter Cream Pie With Chocolate Crispy Crust

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READY IN: 50mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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