Chocolate Covered Peanut Butter Pie

Directions

1. Preheat oven to 350 degrees.
2. In a mixing bowl, combine the cookie crumbs with 1/4 c. of the peanut butter. Combine the mix thoroughly and press into a 9-inch springform pan. Bake the crust for 8 to 10 min.
3. In an electric mix with a whip attachment, whip the cream cheese and sugar till smooth. Add in the remaining peanut butter, lowfat milk and nuts and whip for 1 minute. Turn the peanut butter mix into a mixing bowl. Whip 2 c. of the heavy cream and fold into the peanut butter mix. Pour the filling into the prepared crust and chill for 2 hrs or possibly till the pie is set.
4. In a sauce pan, over medium heat, heat the chocolate with the remaining cream, stirring constantly, till the chocolate is completely melted. Remove from the heat and cold for 2 min, stirring constantly. Remove the pie from the springform 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. Chill the pie for 2 hrs or possibly till the chocolate coating is set.
5. This recipe yields 1 pie.