Chocolate Covered Peanut Butter Pie

EMERIL LIVE SHOW #EMIA22

Preheat oven to 350 degrees F. In a mixing bowl, combine the cookie crust
with 1/4 cup of the peanut butter. Combine the mixture thoroughly and press
into a 9-inch springform pan. Bake the crust for 8 to 10 minutes. In an
electric mixture with a whip attachment, whip the cream cheese and sugar
until smooth. Add the remaining peanut butter, milk and nuts and whip for 1
minute. Turn the peanut butter mixture into a mixing bowl. Whip 2 cups of
the heavy cream and fold into the peanut butter mixture. Pour the filling
into the prepared crust and refrigerate for 2 hours or until the pie is
set. In a sauce pan, over medium heat, melt the chocolate with the
remaining cream, stirring constantly, until the chocolate is completely
melted. Remove from the heat and cool for 2 minutes, stirring constantly.
Remove the pie from the springform pan and place on a wire rack over a
baking sheet lined with parchment paper. Pour the chocolate topping over
the pie, covering the top and sides completely. Refrigerate the pie for 2
hours or until the chocolate coating is set.

Yield: 1 pie