Chocolate P-Nut Butter Pie - Shenanigan's Restaurant, Tacoma, Wa

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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!

* Per serving · 4 servings · Values may vary.