Creamy, peanut butter filling on top of a chocolate, crunch crust!
Chocolate Crunch Crust
1/3 c. butter
1 c. dark chocolate chips
2 1/2 c. crisp rice cereal
In a heavy saucepan, over low heat, melt butter and chocolate chips. Remove from heat.
Gently stir in rice cereal with a wooden spoon until pieces are completely coated. Press into
the bottom and sides of a 9″ pie (you might want to butter your fingers). Chill at least 15
minutes before adding filling.
Peanut Butter Filling:
1 c. heavy whipping cream
8-ounce package cream cheese, softened
3/4 c. creamy peanut butter
1 c. powdered sugar
1 t. vanilla extract
Whip heavy cream until you have soft peaks. In a separate bowl combine cream cheese,
peanut butter, powdered sugar and vanilla. Mix until combined. Gently fold in whipped
cream and mix until filling is light and fluffy. Pour into chilled ChocolateCrunch Crust. Keep
pie chilled until ready to serve.
Chocolate Ganache Topping (optional)
1 c. dark chocolate chips
1/3 c. heavy cream
1 T butter
Place dark chocolate chips in a glass bowl. In a small saucepan bring whipping cream and
butter to a boil. Pour overchocolate chips and let stand for 1 minute. Stir together with a
spoon until chocolate is melted and smooth. Pour over chilled peanut butter pie and swirl
around with a spoon until the chocolate covers the top of the pie (leaving about a 1″ space
between the ganache and the crust).
Peanut Butter Glaze:
1 T creamy peanut butter
1 T milk
3-4 T powdered sugar
In a small glass bowl stir together the peanut butter and milk. Add powdered sugar until
you have a thick glaze consistency (if you it runs off your spoon add a little more powdered
sugar). Next, spoon peanut butter glaze into a small plastic bag, and barely clip the corner.
Start with a small circle in the center and continue to make bigger circles until you reach
the outer edge. With a toothpick pull from the center of the pie towards the crust. Continue
until the topping looks like a spider web.
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