Make the crust- In a double boiler, melt the 6 oz of chocolate chips and butter over low heat. Remove from the heat and stir until smooth. Gently stir in the rice cereal until completely coated. Set aside to cool to lukewarm, then stir in the mini chips. Press into the bottom and up the sides of a buttered 9-inch pie plate. Chill for 30 minutes to set the chocolate.
Prepare the filling- In a large bowl with an electric mixer, 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 the shipped cream into the peanut butter mixture. Pour the filling into the crust.
Make the topping- In a double boiler, melt the milk chocolate over hot, not simmering, water. Add the heavy cream and stir constantly until blended. Set aside to cool slightly, then drizzle the chocolate over the top of the pie. Refrigerate until firm, about 2 hours. Garnish with milk chocolate curls.
Originally Submitted
9/15/2010
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