CHOCOLATE PEANUT BUTTER PIE
Crust; 3/4C biscuit crumbs, 60ml sugar, 30ml brown sugar,55g butter melted. 280ml double cream, 225g cream cheese, 3/4C sugar, 1C peanut butter ,15ml vanilla. 165ml double cream, 225g dark chocolate, grated.
Source: Thrill of the Grill
METHOD
Mix ingredients together for crust, press into 9" pie plate. freeze 1hr at least. Beat cream cheese till smooth, add sugar, mix, add peanut butter & vanilla, mix. Whisk cream to chantilly, fold in to mix, pour into pie shell, freeze 1 hr. Boil cream, off heat add chocolate, leave 10 mins. Mix well, cool to room temp, pour over pie. Chill 30 mins, serve chilled. MH used 1/2 quantity peanut butter, quite enough.