Chocolate Peanut Butter Truffle Pie

This was originally a Southern Living recipe, but I made some major changes in it to better suit my personal taste.

Chocolate Peanut Butter Truffle Pie

1 box of graham cracker crumbs
butter
sugar

1 - 1/2 bags (16 oz) semi sweet chocolate morsels (preferably Ghirardelli)
2/3 cup butter
1/2 cup crunchy or creamy peanut butter
5 eggs, lightly beaten
2 tbsp flour
2 tsp vanilla

Prepare graham cracker crumb crust with butter and sugar according to the package directions. Press into the bottom of a 9" springform pan. Set aside.

Combine chocolate and butter in a small bowl and microwave until melted. Check at 30 second intervals to ensure that it is not overcooked.
Stir in peanut butter until smooth and well-mixed. Allow to cool slightly.

In a medium bowl, lightly beat eggs. Slowly add chocolate mixture and beat for about 2 minutes. Stir in vanilla. Fold in flour. Spoon batter onto the graham cracker crust.

Bake at 400 for 15 minutes. (This will not be firm in the center when removed from the oven).

Cover and chill completely. Remove the sides of the springform pan. Serve warm Peanut Butter Cream onto each plate. Top with a slice of pie. Garnish with chopped peanuts.

Peanut Butter Cream

1/2 cup creamy peanut butter
1 cup sweetened condensed milk
1/4 cup half and half
peanuts for garnish

Combine ingredients and heat in microwave for 40-60 seconds, or until peanut butter is melted. Whisk together until smooth. Serve warm.

Press graham cracker crumb mixture into pan:

Lightly whisk eggs together:

Combine chocolate, butter, vanilla, and peanut butter:

Once the chocolate is added to the eggs, fold in the flour:

Bake and chill. Remove sides from pan.

Spoon Peanut Butter Cream onto the dessert plate. Place a slice of pie onto the cream and garnish with peanuts:

The resulting texture is very creamy, and the taste is rich in peanut butter and chocolate.
The crunch of the peanuts adds a wonderful contrast.