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PIE - Peanut Butter Pie : )>
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| Recipe courtesy Emeril Lagasse, 2000 Serves: 8 servings Ingredients | |
| 2 cups | graham cracker crumbs |
| 6 tablespoons | melted butter |
| 1 cup | smooth peanut butter |
| 1 pound | cream cheese, at room temperature |
| 1 1/2 cups | confectioners sugar |
| 1/3 cup | milk |
| 1/4 cup | chopped roasted peanuts |
| 6 cups | sweetened heavy cream, whipped until thick, in all |
| 1/2 cup | chopped salted peanuts |
| 4 ounces | chocolate curls and shavings |
| 2 cups | chocolate sauce, slightly warm |
Directions
Preheat the oven to 350 degrees F. In a bowl combine the crumbs, butter and 1/4 cup of the peanut butter. Mix thoroughly. Press the mixture into a 9-inch spring-form pan. Bake until golden and crisp, about 6 to 8 minutes. Remove from the oven and cool completely. Using an electric mixer, beat the cream cheese with sugar until smooth. Add the remaining 3/4 cup peanut butter. Beat until smooth. Add the milk and roasted peanuts and beat well. Fold 4 cups of the whipped cream into the peanut butter mixture and spoon into the prepared pan. Cover with plastic wrap and refrigerate until firm, about 2 hours. Remove from the refrigerator and spoon the remaining whipped cream over the entire pie. Slice into individual servings. Garnish with the peanuts, chocolate shaving and chocolate sauce.
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