Peanut Butter Pie

Your eyes are seeing clearly.... the picture is of the peanut monument located in Blakely, Georgia. This southern Georgia city depends on the peanut as its main source of revenue. The State of Georgia produces nearly half of all the peanuts grown in the U.S. each year.
If you love peanuts and peanut butter, try the recipe below from Emeril's stash of recipes. Chocolate and peanut butter, a match made in heaven!

Chocolate Covered Peanut Butter Pie

1 1/2 cups crushed chocolate cookies
1 cup peanut butter, in all
1/4 lb. cream cheese, softened
3/4 cup powdered sugar
2 tablespoons milk
2 tablespoons chopped peanuts
2 3/4 cups heavy cream, in all
6 ounces semi-sweet chopped chocolate

Preheat oven to 350 degrees. Combine cookies with 1/4 cup peanut butter, mix thoroughly and press into 9 inch springform pan. Bake 8 to 10 min and then cool. Whip cream cheese and sugar until smooth, add rest of peanut butter, milk and nuts. Whip one minute more and set aside. Whip 2 cups heavy cream and fold into peanut butter mixture. Pour into crust and chill for two hours. Mix rest of cream and chocolate in saucepan over low heat stirring until chocolate is melted. Remove from heat and cool for two minutes stirring constantly. Remove the pie from the springform pan and place on wire rack over parchment paper. Pour the chocolate topping over the pie covering sides and top. Refrigerate for two more hours until set. Yum!

Recipe courtesy of Emeril Lagasse.