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Chocolate Peanut Butter Pie.
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Make the Chocolate Cookie Crust:.
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1 1/2 cup crushed chocolate cream filled cookies.
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1/4 cup course ground amonds.
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1/4 cup sugar.
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1/4 t. cinnamon.
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1/8 t. mace.
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1/8 t. fresh grated nutmeg.
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1/4 cup melted butter.
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1 T. vanilla.
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1 T. dark rum (Capt.
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Morgan's spiced rum).
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Combine cookie crumbs, sugar, cinnamon, mace, nutmeg and almonds.
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Melt butter; add vanilla and rum.
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Pour butter mixture into crumbs and toss to blend well.
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Spray 9-inch pie plate with Pam.
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Press crumbs evenly into bottom and sides of pan.
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Set aside in cool place.
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Make the Pie filling:.
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1 cup whipping cream.
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1 T. vanilla.
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8 oz.
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cream cheese, softened.
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1 cup sugar.
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1 cup peanut butter.
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1 T. melted butter.
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Beat whipping cream until firm peaks form, then beat in vanilla.
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In separate bowl beach cream cheese until fluffy.
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Slowly beat in sugar, peanut butter and melted butter.
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Blend 1/3 of whipped cream mixture into peanut butter mixture.
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Fold in remaining whipped cream.
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Turn into Chocolate cookie crust, smoothing top with spatula.
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Wrap with plastic and chill two hours or overnight.
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Make the Chocolate Topping:.
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4 oz.
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semi sweet chocolate.
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2 T. butter.
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2 T. oil.
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Combine all 3 ingredients in a double boiler or micro dish.
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Cook slowly until chocolate melts.
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Remove from heat and cool slightly.
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Spread evenly over top of cooled pie, starting at the center and working outward.
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Sprinkle top of pie with 1/4 cup chopped peanuts.
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Slice extraordinarily thin - many people find it difficult to finish even one tiny slice!
