Peanut Butter Truffle Pie
2 cups whipping cream, divided
3 tablespoons butter
1 package (8 oz.) semi-sweet baking chocolate coarsely chopped
1/2 to 1 teaspoon orange extract
1 Chocolate Pie Crust
1/3 cup sugar
1/3 cup creamy peanut butter
chopped peanuts and hot fudge (garnish)
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Heat 3/4 cup whipping cream and butter in medium saucepan just to simmering; remove from heat. Add chocolate and orange extract, stirring until chocolate is melted. Pour into crust and refrigerate 1 to 2 hours or until chilled.
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Beat remaining 1 1/4 cups whipping cream, sugar and peanut butter to stiff peaks in medium bowl. Spread over chocolate filling.
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Refrigerate at least 30 minutes before serving. Garnish with peanuts and hot fudge, if desired. Refrigerate leftovers.