Semisweet Chocolate Peanut Butter Pie

1. 1

   In a small bowl, combine cookie crumbs and 1/2 cup peanut butter. Press onto the bottom and 1 in. up the sides of an ungreased 9-in. springform pan; set aside. Place pan on a

2. 2

   . Bake at 350u00b0 for 10 minutes or until set. Cool on a wire rack.

3. 3

   In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in the peanuts, milk and remaining peanut butter.

4. 4

   In a small bowl with clean beaters, beat 2 cups cream until stiff peaks form. With a spatula, stir a fourth of the whipped cream into peanut butter mixture. Fold in remaining whipped cream. Spoon into crust. Refrigerate for at least 1 hour.

5. 5

   Place chocolate in a small bowl. In a small saucepan, bring remaining cream just to a boil. Pour over chocolate; whisk until smooth. Cool slightly, stirring occasionally. Pour chocolate mixture over cake. Refrigerate until set.

* Per serving · 4 servings · Values may vary.

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