1 Prepared chocolate cookie
-crust
(9- by 11-inch springform
-pan)
1/2 c Melted chocolate
=== PIE FILLING ===
3 pt Chocolate; chocolate-chip
-ice cream, softened
1 c Smooth peanut butter
1 c Chopped roasted peanuts
3 pt Peanut butter ice cream;
-softened
1/2 c Peanut butter
2 c Heavy cream
1/2 c Chocolate sauce
Several chocolate pieces;
-for garnish
Powdered sugar
Mint sprigs
For the pie crust: Brush 1/2 cup of melted chocolate on the prepared pie
shell, covering completely. Place under refrigeration and let set. In an
electric mixer, whip the 2 cups of whipping cream and the 1/2 cup peanut
butter until whipped, set aside. This is a layered dessert. Spoon the
chocolate ice cream on top of the chocolate crust, forming the first layer.
Next, layer the smooth peanut butter. Sprinkle with the roasted peanuts.
Spoon the peanut butter ice cream over the peanuts. Finally spread the
peanut butter whip cream on top, covering the pie completely. Refrigerate
until firm. Spoon the chocolate sauce on the bottom of the plate. Set the
piece of pie in the center. Garnish with the chocolate pieces , powdered
sugar, and mint sprigs. This recipe yields 6 to 8 servings.
Yields
6 servings