Description:

Got this from Emeril Lagasse (foodtv.com)

Source:

Jaime

Serves/Makes:8 servings

Ingredients

• 1 baked 9-inch graham cracker shell
• 8 oz (224 grm). cream cheese, room temperature
• 3/4 cup (175 ml) powdered sugar
• 1/2 cup (125 ml) chunky peanut butter
• 2 tbsp (30 ml). milk
• 3 tbsp (45 ml). chopped roasted peanuts
• 4 cups (950 ml) heavy cream, whipped with a little sugar to sweeten
• 1/4 cup (60 ml) chopped roasted peanuts
• chocolate shavings
• 1 cup (225 ml) chocolate sauce in squeeze bottle
• powdered sugar in shaker
• fresh mint sprigs

Preparation

• Using an electric mixer, beat the cream cheese and powdered sugar until smooth.
• Add the peanut butter, milk, and peanuts.
• Beat until mixture is smooth.
• Fold half of the whipped cream into the peanut butter/cream cheese mixture.
• Set aside the remaining whipped cream in the refrigerator.
• Spoon the filling into the prepared pie shell.
• Refigerate the pie for 1 hour or until set.
• Place a piece of the pie in the center of the plate.
• Garnish with the pie with whipped cream, chopped peanuts, chocolate shavings, chocolate sauce, powdered sugar, and mint sprigs.

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