The first Cooking with Elise segment aired on the My Carolina Today show yesterday. I hosted a Celebratory Brunch for 80 of our closest friends. Even though I sent folks home with lots of goodies, I still had leftovers! My son Alexander and I made this pie today with the leftover fillings from the Crepe Bar we had. What a nice surprise surprise! It’s delicious!

1 chocolate graham cracker crust
1 c. chocolate sauce (recipe follows)
3/4 c. half and half
1 tbsp. softened butter
2 c. chocolate chips
1 tsp. vanilla extract
3 tbsp. butter, at room temperature
1.5 c. smooth peanut butter (no sugar added)
1/3 c. raw honey
1 c. ricotta cheese
1/2 tsp. vanilla extract
2 c. homemade whipping cream

Smooth 2/3 of the chocolate sauce on the bottom of the graham cracker crust. Stick in the freezer while making the filling. Mix together butter and peanut butter. Stir in ricotta cheese and and vanilla extract and mix well. Fold in whipped cream.

Spoon into crust and refrigerate for 2 to 3 hours. Drizzle remaining sauce over each piece.

Tip: You can also use a regular graham cracker crust.