Chocolate Covered Peanut Butter Pie

Chocolate Covered Peanut Butter Pie

Ingredients:
spartan, real semi-sweet chocolate baking chips,
peanut butter, smooth style, without salt
cheese, parmesan, hard
sugars, powdered
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, corn, peanut, and olive
cream, fluid, heavy whipping
spartan, real semi-sweet chocolate baking chips,

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.