Chocolate Peanut Butter Pie( Emeril)...
I really do NOT like Emeril. I think its the screaming and how he takes forever to garnish food. I especially hate The Bam!! Nevertheless, I saw this pie on someone's blog( I can't remember now) and thought it looked good enough for me to make for my Robin. Poor, Poor Robin. She ate like crap when I was in Florida so I wanted to make her a dessert using her favorite ingredient peanut butter. When I make her a peanut butter pie, I usually make the one that has a nutter butter crust(Nutter Butter's arent sold in Canada so I have to bring them back from MI) and cool whip. Like the aformentioned blogger, I used Nabisco Famous wafers because I had them. I also used bittersweet chocolate and I skipped the Sauce. I used some of the Hot Fudge sauce I made a couple months ago.
Verdict: Robin liked it but she said she likes a pure peanut butter pie better. Maybe next time I'll make the Nutter Butter pie, but use whipped cream instead of the cool whip.
Source: Emeril's Potluck: Comfort Food with a Kicked-Up Attitude, by Emeril Lagasse
1 1/2 cups finely ground graham cracker crumbs (I used 1/2 cup and would use all chocolate next time)
1 cup finely ground Oreo cookies (cream filling removed) (I used 2 cups of Nabisco's Famous Chocolate Wafers)
4 tablespoons (1/2 stick) unsalted butter, melted
6 tablespoons granulated sugar
4 ounces cream cheese, at room temperature (I used 1/3-less fat cream cheese)
1/4 cup confectioners' sugar
2 tablespoons milk
4 ounces melted semisweet chocolate (I used bittersweet)
2/3 cup smooth peanut butter
1 cup heavy cream
1/4 cup toasted chopped peanuts
Rich Chocolate Sauce (recipe below) (I skipped)
Preheat the oven to 375ºF.
Combine the graham cracker crumbs, Oreo cookie crumbs, butter, and 4 tablespoons of the granulated sugar in a medium bowl. Stir to throughly combine. Press the mixture firmly into a 9-inch pie pan and bake for 15 minutes. Remove the pan from the oven, let the crust cool completely, then wrap it with plastic wrap and place the pan in the freezer for at least 1 hour and for up to 2 weeks. Allow the crust to come to room temperature before filling.
Combine the cream cheese, confectioners' sugar, and milk in a large bowl. Beat with an electric mixer until well blended and smooth, about 1 minute on medium speed. Add the melted chocolate and the peanut butter and continue to blend for another minute on medium speed. Combine the cream with the remaining 2 tablespoons granulated sugar in another medium bowl. Beat with a whisk or electric mixer until stiff peaks form. Gently fold the whipped cream into the chocolate and peanut butter mixture until thoroughly incorporated and smooth. Pour the filling into the piecrust. Smooth the top of the pie with a spatula, cover, and refrigerate for at least 4 hours before serving.
To serve, use a hot wet knife to slice the pie into 8 portions. Garnish with the peanuts and drizzle with the Rich Chocolate Sauce.
Makes one 9-inch pie, 8 servings
Rich Chocolate Sauce
3/4 cup half-and-half
8 ounces semisweet chocolate chips
1/4 teaspoon pure vanilla extract
1 tablespoon unsalted butter
In a small heavy saucepan, bring the half-and-half to a bare simmer over medium-low heat. Remove from the heat.
Place the chocolate in a medium heatproof bowl. Whisk the half-and-half slowly into the chocolate. Add the vanilla and butter to the sauce and whisk until the butter is completely incorporated. The sauce can be kept refrigerated in an airtight container for several days, but it must be returned to room temperature before serving.
Makes 1 1/2 cups.