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Peanut Butter and Chocolate Pie might be just the dessert you are searching for. One portion of this dish contains around 12g of protein, 51g of fat, and a total of 660 calories. For $1.24 per serving, this recipe covers 13% of your daily requirements of vitamins and...Read More
Preheat oven to 350 degrees F. In a mixing bowl, combine the cookie crust with 1 tablespoon of the peanut butter.
Combine the mixture thoroughly and press into a 9-inch springform pan.
Bake the crust for 8-10 minutes. In an electric mixer with a whip attachment, whip the cream cheese and sugar until smooth.
Add the remaining 1 cup 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.
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