Chocolate Peanut Butter Pie Recipe

Name: Chocolate Peanut Butter Pie
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4-6
Ingredients: 2 cups chocolate wafer crumbs (I use Nabisco Famous Wafers); ½ cup peanut butter (I'd use 1-2 more tablespoons next time as my crust was a bit crumbly); 4 ounces cream cheese, at room temperature; ¾ cups powdered sugar; 1 cup peanut butter; 2 cups heavy cream, whipped; 8 ounces semi-sweet chocolate, finely chopped; 1¼ cups heavy cream; Whipped cream and peanut butter cups, to garnish, optional

Ingredients

2 cups chocolate wafer crumbs (I use Nabisco Famous Wafers)
½ cup peanut butter (I'd use 1-2 more tablespoons next time as my crust was a bit crumbly)
4 ounces cream cheese, at room temperature
¾ cups powdered sugar
1 cup peanut butter
2 cups heavy cream, whipped
8 ounces semi-sweet chocolate, finely chopped
1¼ cups heavy cream
Whipped cream and peanut butter cups, to garnish, optional

PREP TIME 10m	COOK TIME 10m	TOTAL TIME 20m
YIELD 4-6

Instructions

Preheat oven to 350 degrees.
Combine crumbs and peanut butter well and press into the bottom of a 9-inch springform pan.
Bake for 10 minutes, then remove to rack and cool completely.
Beat cream cheese, peanut butter, and powdered sugar in a stand mixer with paddle attachment until smooth.
Increase to med high until completely smooth!
Add about 1/3 of the whipped cream to the peanut butter mixture and mix on low until combined.
Remove mixing bowl from mixer and gently fold in half the remaining whipped cream and then, when that is incorporated, fold in the rest.
Pour the mousse over the crust and smooth the top with an offset spatula.
Freeze until firm, about 4 hours.
Heat cream just to a boil on stovetop and pour over the chocolate in a heat proof bowl.
Let sit 3 minutes and whisk.
Cool 5 minutes, then pour over the mousse.
Return pie to the freezer.
To serve, pie must be removed from freezer to the refrigerator for a couple hours before serving to allow to defrost.
Slice and add whipped cream and reese's halves!