Peanut Butter Pie - OH MY!

While living in Alaska I fell in love with a pie, known as Peanut Butter Pie, from Glacier Brewhouse. With the thoughts of not going back I made sure that before I left Alaska this past year I would come home with a recipe of the pie. Sure enough with friends help and a lot of searching we found a recipe that is almost identical to this desirable pie. Last weekend my sister came and stayed with me, and for a fun activity we decided to make the pie. It was a little bit time consuming, but WELL WORTH IT IN THE END! I'm so excited to have a piece of Alaska right here in small little Kanarraville! MMMM - it was tasty, my mom especially loved it. Uh oh, that means I'm going to have to start making this pie for family functions...

I even got Cash to eat a slice, and he loved it, however he only had one slice because he said it was EXTREMELY RICH! That...it is, but that is why it's so DANG GOOD!

Peanut Butter Pie

1 1/2 Cup crushed chocolate cookies

1 Cup peanut butter

1/4 Pound cream cheese

3/4 Cup powdered sugar

2 T. Milk

2 T. Chopped peanuts (optional - I didn't use them)

2 2/3 Cups heavy cream, divided

6 Ounces semi-sweet chocolate, chopped

Directions:

Heat oven to 350F. In a mixing bowl, combine the cookie crumbs with 1/4 cup of the peanut butter. Combine the mixture thoroughly and press into a 9" spring-form pan (since I lost mine in a move some where I just used a regular pie dish - worked wonderful!). Bake the crust 8-10 minutes.

In an electric mixer with a whip attachment, whip the cream cheese and sugar until smooth. Add the remaining peanut butter, milk, and nuts. Whip for 1 minute. Turn the peanut butter mixture into a mixing bowl. Whip 2 cups of the heavy cram 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.

In a saucepan, over medium heat, melt the chocolate with the remaining cream, stirring constantly, until the chocolate is completely melted. Remove from the heat, and cool for 2 minutes, stirring constantly. Remove the pie from the spring-form pan and place on a wire rack over a baking sheet lined with parchment paper. Pour the chocolate topping over the pie, covering the top and sides completely. Refrigerate the pie for 2 hours or until the chocolate coating is set.

Best if you can let it set up overnight. My own preference.