November 28, 2011 12:00 PM

Bitchin’ Kitchen’s


Looking for a fuss-free dessert? Cooking Channel’s edgy chef Nadia G says, ‘this pie rocks because it’s a perfect balance of sweet, salty, and creamy!’



Serves 8

¾ cup dark, semisweet chocolate morsels

2 cups heavy cream, divided

1¼ cups salted pretzels, finely crushed

¾ cup firmly packed dark brown sugar, divided

6 tbsp. butter, melted

½ cup cream cheese, softened

1/3 cup creamy peanut butter chocolate shavings

1. Microwave chocolate morsels and 1 cup heavy cream on high for 60 seconds or until chocolate melts; stir until smooth. Chill 2 hours.

2. Combine pretzels, ¼ cup brown sugar and butter. Press into a 9-in. pie plate. Cover and chill 30 minutes.

3. Beat cream cheese, ¼ cup brown sugar and peanut butter at medium speed with an electric mixer until blended.

4. Meanwhile beat 1 cup heavy cream, and gradually add in remaining ¼ cup brown sugar, until soft peaks form. Fold into cream cheese mixture. Spoon into prepared pie crust; cover and chill 1 hour.

5. Whip chocolate cream at medium speed with mixer until soft peaks form. Spread over pie and garnish with chocolate shavings. Chill for 3 hours.

Bitchin’ Kitchen airs Weds. at 10 p.m. on Cooking Channel.

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