Chocolate Peanut Butter Pie

1 1/2 cups crushed chocolate cookies
1 cup peanut butter
1/4 pound cream cheese
3/4 cup powdered sugar
2 Tbsp milk
2 Tbsp chopped peanuts, plus more for garnish
2 cups heavy cream
Caramel sauce or chocolate sauce, for serving

Preheat oven to 350 degrees. In a mixing bowl, combine the cookie crust with 1/4 cup of the peanut butter. Combine the mixture thoroughly and press firmly onto the bottom of a 9-inch springform pan. Bake the crust for 8-10 minutes.

In an electric mixture with a whip attachment, whip the cream cheese and sugar until smooth. Add the remaining peanut butter, milk and nuts and whip for 1 minute. Turn the peanut butter mixture into a mixing bowl. Whip 2 cups of the heavy cream and fold into the peanut butter mixture. Pour the filling into the prepared crust and refrigerate for 2 hours or until the pie is set.

Remove the pie from the springform pan and place on a serving plate. Cut the pie into serving pieces using a warm knife. Serve drizzled with caramel sauce or chocolate sauce, as desired, and garnish with the extra chopped peanuts.

This recipe comes from New Orleans Chef Emeril Lagasse.

Photo courtesy of Emeril’s Homebase.