Emeril's Chocolate Covered Peanut Butter Pie

Ingredients

• 1 1/2 cups crushed chocolate cookies
• 1 cup peanut butter, in all
• 1/4 pound cream cheese
• 3/4 cup powdered sugar
• 2 tablespoons milk
• 2 tablespoons chopped peanuts
• 2 3/4 cups heavy cream, in all
• 6 ounces semi-sweet chocolate, chopped

Directions

Preheat oven to 350 degrees F. In a mixing bowl, combine the cookie crust with 1/4 cup of the peanut butter. Combine the mixture thoroughly and press into a 9-inch springform pan. Bake the crust for 8 to 10 minutes. In an electric mixer with a whip attachment, whip the cream cheese and sugar until smooth. Add the remaining peanut butter, milk and nuts and whip for 1 minute. Turn the peanut butter mixture into a mixing bowl. Whip 2 cups of the heavy cream and fold into the peanut butter mixture. Pour the filling into the prepared crust and refrigerate for 2 hours or until the pie is set. In a sauce pan, over medium heat, melt the chocolate with the remaining cream, stirring constantly, until the chocolate is completely melted. Remove from the heat and cool for 2 minutes, 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. Refrigerate the pie for 2 hours or until the chocolate coating is set.