Peanut Butter Cream Pie With Chocolate Crispy Crust

Peanut Butter Cream Pie With Chocolate Crispy Crust

Ingredients:
spartan, real semi-sweet chocolate baking chips,
butter, without salt
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
spartan, real semi-sweet chocolate baking chips,
cheese, parmesan, hard
milk, canned, condensed, sweetened
peanut butter, smooth style, without salt
vanilla extract
cream, fluid, heavy whipping
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, fluid, heavy whipping

Directions:
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.