Skill required: Chocolate & Peanut Butter Lover
1 and 1/2-cups finely ground graham crackers crumbs
1 cup finely ground Oreo cookies (cream filling removed)
4 tablespoons (1/2 stick) unsalted butter melted
6 tablespoons granulated sugar (table sugar)
4 ounces cream cheese, at room temperature
1/4-cup confectioners' sugar (powdered sugar)
2 tablespoons milk
4 ounces melted semi-sweet chocolate
2/3-cup smooth peanut butter
1 cup heavy cream
1/4-cup toasted chopped peanuts
Chocolate sauce
1. Heat oven to 375 degrees.
2. Combine graham cracker crumbs, Oreo cookie crumbs, butter and 4 tablespoons of the granulated sugar into a medium bowl.
3. Stir to make sure all is thoroughly combined.
4. Press the mixture firmly into a 9-inch pie pan and bake for 15 minutes.
5. Remove the pan from the oven, let the crust cool completely, then wrap it with plastic wrap and place the pan in the freezer for at least 1 hour. Allow the crust to come to room temperature before filling.
6. Combine the cream cheese, confectioners' sugar and milk in a large bowl.
7. Beat with an electric mixer until well blended and smooth, about 1 minute, on medium speed.
8. Add the melted chocolate and the peanut butter and continue to blend for another minute on medium speed.
9. Combine the cream with the remaining 2 tablespoons of granulated sugar in another medium bowl.
10.Beat with a whisk or electric mixer until stiff peaks form.
11.Gently fold the whipped cram into the chocolate and peanut butter mixture until thoroughly incorporated and smooth.
12.Pour the filling into the pie crust.
13.Smooth the top of the pie with a spatula, cover and refrigerate for at least 4 hours before serving.
14.To serve, use a hot wet knife to slice the pie into 8 portions.
15.Garnish with the peanuts and drizzle with chocolate sauce. Any chocolate sauce will do, even Hershey's canned stuff.
16.Yields: 8 servings
Commentary: This recipe comes from Emeril. It is Reese's peanut butter cups in pie form.
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