100gm (about 3oz) of finely-chopped milk chocolate
2 tablespoons of heavy cream
Chocolate curls for garnish
Chris says: This recipe is absolutely
choc-a-bloc full of calories and really suited to people with a very
sweet tooth who aren't afraid of calories.
You can reduce your preparation time by using a prepared pie crust if you
To make the pie crust: melt the chocolate chips and butter over low
heat, then remove from the heat and stir until smooth
Gently stir the rice cereal into this mix until all the cereal is completely
Set the mix aside until it's cooled to lukewarm, then stir in the 1/4 cup
of mini chocolate chips
Press the mix into the bottom and up the sides of a standard 9" (about 22-24cm)
pie tin, then cool in the refrigerator for around 30 minutes (or until set)
To make the pie filling: beat the cream cheese until fluffy in an
electric mixer - then blend in the vanilla extract, condensed milk and peanut
In a separate medium-sized mixing bowl, beat the cream until soft peaks
Fold the beaten cream into the peanut pie mix, then pour the filling into
the prepared crust
To make the pie topping: melt the chocolate and then add the heavy
cream, stirring well until blended. Set it aside to cool slightly, then drizzle
the mix over the top of the prepared pie.
Refrigerate the completed pie until firm (about 2 hours)
Give a final garnish with chocolate curls immediately before serving.
This recipe is enormously rich and may only appeal to you if you have
a very sweet tooth. You can reduce both the preparation time and total calories
in this pie by substituting a prepared pie crust for the hand-made one; and
by forgoing the topping.