Peanut Butter Cream Pie

Ingredients for pie: 1 cup of semi-sweet chocolate chips 5 tablespoons of unsalted butter 2.5 cups of a crisp rice cereal (eg: rice flakes) 1/4 cup of mini semi-sweet chocolate chips   Ingredients for filling: 250gm (about 8oz) of softened cream cheese 1 can of sweetened condensed milk 3/4 cup of smooth peanut butter 1/4 cup of mini semi-sweet chocolate chips 2 teaspoons vanilla extract 1 cup of heavy cream   Ingredients for topping: 100gm (about 3oz) of finely-chopped milk chocolate  2 tablespoons of heavy cream Chocolate curls for garnish Method: 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 coated 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 butter In a separate medium-sized mixing bowl, beat the cream until soft peaks form 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. Tips! 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.