Peanut Butter Cream Pie With Chocolate Crispy Crust - cooking recipe

Ingredients

Chocolate Crust
6 ounces semi-sweet chocolate chips
5 tablespoons unsalted butter
2 1/2 cups crisp rice cereal
1/4 cup miniature semisweet chocolate chips
Filling
8 ounces cream cheese, softened
14 ounces sweetened condensed milk
3/4 cup creamy peanut butter
2 teaspoons vanilla extract
1 cup heavy cream
Topping
3 ounces milk chocolate, finely chopped
2 tablespoons heavy cream

Preparation

Make the crust: Use a double boiler to melt the 6 oz. of chocolate and butter over low heat.
Remove from heat and stir until smooth.
Gently fold in the rice cereal until it's completely coated. Then set it to the side until it cools to just warm and then stir in the mini chips.
Press into a buttered 9 inch pie pan and chill for 30 minutes to set the chocolate.
Prepare the filling: In a large bowl 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 whipped cream into the peanut butter mixture.
Pour into the pie crust.
Make the topping: Use a double boiler to melt the milk chocolate over hot, not simmering water.
Add the cream and stir until blended and smooth.
Set aside to cool slightly, then drizzle the chocolate over the top of the pie.
Refrigerate about 2 hours to set.