Chocolate Covered Peanut Butter Pie

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I needed a dessert for a getogether I was attending and remembered a dessert I had had at a restaurant recently that was very similar sounding to this recipe. Although, theirs didn't have chopped nuts in it so I just omitted them because I really did want a smoother filling and it was fantastic!! Everybody raved about it saying how it was "restaurant quality". I will definitely be making this again...AND again!!

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Made this on Saturday for the boyfriend's birthday extravaganza! He thought it was excellent and that it looked like a fancy store-bought dessert. I used 3/4's of a pkg chocolate creme cookies (store brand at Target, 1/4 cup peanut butter, and 3 Tbsp melted butter for the crust. It stayed together fine--I probably pressed it halfway up the sides of the pan and baked it for 10 minutes. I also used Cool Whip Extra Creamy for the filling (two 8oz tubs to save a little bit on the calorie & fat count. For the ganache, I used Hershey's Special Dark Chocolate Chips. I froze the pie before adding the ganache layer and it set up firmly. If you have a food processor and Kitchen Aid Mixer, this is a cinch to make--it just takes time (and an empty shelf in your fridge and freezer.

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The crust part of the pie didn't come out well. I pressed and pressed into the spring form pan like crazy. I thought baking it would make it stick together better, it didn't. When I took the rim off crumbs were all over the place. Now the filling was good and simple. I won't be making this one again Emeril.

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This recipe was really amazing. I made this pie for my family's Christmas party, and everyone thought that I had bought it from a bakery! Everyone was raving about it the whole night. It was relatively easy to make, and very delicious. I would definitely recommend making this for any occasion. Freezing until it is ready to be cut and served was helpful... some things I would change though: put more butter in the cookie crust as it was a little too crumbly, and I kindof wish that the chocolate coating was a hard one... but it was still delicious with the soft chocolate coating!

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First of all- this pie is wonderful. It is rich and creamy and at the same time light as a cloud. I did have a little trouble with the crust. I had to use a little melted butter to hold the crumbs together along with the peanut butter but it turned out fine. I used 6 oz of chocolate chips for the chocolate part on top and it was perfect ! Best thing about it is that it is really easy to put together.

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We have been making this for a few years now, so easy for the elegant and delicious result! I agree that it is best to freeze it for firmness and take it out about 10 minutes before serving to let it soften a little. Use a spring form pan for the most attractive presentation.

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I really could not believe how great this turned out! If you like chocolate and peanut butter, this is the perfect dessert. I made this for my boyfriend when we were first dating and he was totally impressed. He said it was restaurant quality. It was also pretty easy to make.

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Awesome recipe! When I made it the long Emeril way, I used chocolate teddy grahams for the crust. Yumm! To cut out time, I used a prepared chocolate crust, extra chunky peanut butter (instead of extra peanuts, and folded in 4 cups of whipped cream (from the can instead of whipping my own. It was still awesome. I would suggest freezing the pie just before serving and not letting it sit out too long.

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I have made pies and worked in bakeries for years. This pie was well received by my whole family and I was asked to bring it again. I also tried it with a pet ritz crust and I melted dark chocolate, butter and powdered sugar and let it harden on the bottom for a different variation. Awesome pie from an Awesome Chef. Thanks Emeril

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This is a dynamite recipe, combining my two favorites-- chocolate and peanut butter. The mousse filling is wonderful all by itself! My only quibble with this recipe is that it doesn't seem to set up firmly enough with refrigeration alone. Freezing it did the trick, though.