Peanut Butter Pie with Chocolate Covered Rice Krispies Crust

If you love peanut butter and chocolate, this is the pie for you. Since Dave has the palate for a 5 year old, he of course adored this pie and had it for dinner the night I made it.

The recipe doesn't call for Reese's pieces, but I added a handful to the crust since I had some left over from Easter. And since I made extra, I used some of the crumbled crust as a topping.

The pie is rich, so unless you're serving Dave, cut small pieces.

The recipe is from Mrs. Fields Cookie Secrets.

Peanut Butter Cream Pie

Crust:
6 ounces semi-sweet chocolate chips
5 tablespoons unsalted butter
2 1/2 cups crisp rice cereal
1/4 cup mini semi-sweet chocolate chips (I left these out.)

Filling:
8 ounces cream cheese, softened
1 14-ounce can sweetened condensed milk
3/4 cup creamy peanut butter
2 teaspoons vanilla extract
1 cup heavy cream

Topping:
3 ounces milk chocolate, finely chopped
2 tablespoons heavy cream
milk chocolate curls, for garnish

In a double boiler, melt the 6 ounces of chocolate chips and butter over low heat. Remove from the heat and stir until smooth. Gently stir in the rice cereal until completely coated. Set aside to cool to lukewarm, then stir in the mini chips. Press into the bottom and up the sides of a well buttered 9-inch pie plate. Chill for 30 minutes to set the chocolate.

In a large bowl with an electric mixer, 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 the whipped cream into the peanut butter mixture. Pour the filling into the crust.

For the topping: In a double boiler, melt the milk chocolate over hot, not simmering, water. Add the heavy cream and stir constantly until blended. Set aside to cool slightly, then drizzle the chocolate over the top of the pie. Refrigerate until firm, about 2 hours. Garnish with milk chocolate curls.