Peanut Butter Cream Pie

Recipe adapted from "Emeril's New New Orleans Cooking" by Emeril Lagasse and Jessie Tirsch, William Morrow, 1993

Recipe Summary Difficulty: Easy Prep Time: 15 minutes Inactive Prep Time: 2 hours Yield: 8 servings User Rating:

8 ounces cream cheese, at room temperature
3/4 cup confectioners' sugar
1/2 cup crunchy peanut butter
2 tablespoons milk
1/2 cup chopped roasted peanuts
4 cups heavy cream, whipped until thick, in all
1 prepared 9-inch graham cracker crust
1/2 cup chopped salted peanuts
1 cup chocolate sauce
1/4 pound chocolate, shaved into curls
Fresh mint sprigs

Using an electric mixture, fitted with the whip attachment, beat the cream cheese and sugar until smooth. Add the peanut butter, milk and roasted peanuts and beat well. Fold 2 cups of the whipped cream into the cheese mixture. Pour the filling into the prepared crust. Place the pie in the refrigerator and chill completely, about 2 hours. Slice the pie into 8 servings. To assemble, place 1 piece of pie on each plate. Dollop each piece of pie with the remaining whipped cream. Garnish each piece with the salted peanuts, drizzle of chocolate sauce, chocolate curls and mint.