From: The Open Pantry
5 Tbsp Unsalted Butter
2 1/2 cups Crispy Rice Cereal
1/4 cup mini semisweet Chocolate Chips
8 oz Cream Cheese, softened
One 14 oz can Sweetened Condensed Milk
3/4 cup Creamy Peanut Butter
2 tsp Vanilla
1 cup Heavy Cream
1/2 cup Chocolate Chips
2 Tbsp Heavy Cream
Milk Chocolate Curls, for Garnish
Make the Crust: In a double boiler(I just used a regular saucepan), melt 1 cup chocolate chips and butter over low heat. Remove from heat and stir until smooth. Gently stir in the rice cereal until completely coated. Set aside to cool to lukewarm, then 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(I did this in the microwave), melt the chocolate chips over hot water. Add the cream and stir until blended. Set aside to cool slightly, then drizzle over the top of the pie. Refrigerate pie until firm, about 2 hours. Garnish with chocolate curls.