Peanut Butter Cream Pie

Yield: One 9 inch pie

6 ounces semisweet chocolate chips ( about 1 cup )
5 Tablespoon unsalted butter
2-1/2 cups crisp rice cereal
1/4 cup mini semisweet chocolate chips

Filling
8 ounces cream cheese, softened
one 14 ounce can sweetened condensed milk
3/4 cup creamy peanut butter
2 teaspoons vanilla extract
1 cup heavy cream

Topping
3 ounces milk chocolate, finely chopped
2 Tablespoons heavy cream
Chocolate Curls for Garnish

Make The Crust:
In a double boiler, melt the 6 oz. chocolate chips and butter over low heat. Remove from the heat and stir until smooth. Gently stir in the rice cereal until completely coated. Set aside to cool to lukewarm, them stir in the mini chips. Press into the bottom and up the sides of a buttered 9-inch pie plate. Chill For 30 minutes to set the chocolate.

Prepare the filling:
In a large bowl with an electric mixer, beat the cream Cheese until fluffy. Beat in the condensed milk, peanut butter, and vanilla. In a medium bowl, beat the heavy cream until soft peaks form. Fold the whipped cream into the peanut butter mixture. Pour the filling into the crust.

Make the topping:
In a double boiler, melt the milk chocolate over hot, not Simmering water. Add the heavy cream and stir constantly until blended. Set a side to cool slightly, than drizzle the chocolate over the top of the pie. Refrigerate until firm. About 2 hours. Garnish with chocolate curls.

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