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Ingredientes
- 1 1/2 c. Crushed chocolate cookies
- 1 c. Peanut butter divided
- 1/4 lb Cream cheese
- 3/4 c. Powdered sugar
- 2 Tbsp. Lowfat milk
- 2 Tbsp. Minced peanuts
- 2 3/4 c. Heavy cream divided
- 6 ounce Semi-sweet chocolate minced
Direcciones
- Preheat oven to 350 degrees.
- In a mixing bowl, combine the cookie crumbs with 1/4 c. of the peanut butter. Combine the mix thoroughly and press into a 9-inch springform pan. Bake the crust for 8 to 10 min.
- In an electric mix with a whip attachment, whip the cream cheese and sugar till smooth. Add in the remaining peanut butter, lowfat milk and nuts and whip for 1 minute. Turn the peanut butter mix into a mixing bowl. Whip 2 c. of the heavy cream and fold into the peanut butter mix. Pour the filling into the prepared crust and chill for 2 hrs or possibly till the pie is set.
- In a sauce pan, over medium heat, heat the chocolate with the remaining cream, stirring constantly, till the chocolate is completely melted. Remove from the heat and cold for 2 min, 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. Chill the pie for 2 hrs or possibly till the chocolate coating is set.
- This recipe yields 1 pie.
