Peanut Butter Cream Pie

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 like.

• 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.

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.