Double Chocolate Peanut Butter Pie


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Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

CRUST
4 ounces semisweet chocolate, chopped
1/2 stick butter, cut into tablespoons
8 ounces chocolate wafer cookies, finely ground

PEANUT BUTTER FILLING
8 ounces cream cheese
1 cup chunky peanut butter
1/2 cup sugar
2 tsp vanilla
1 cup chilled heavy cream
3/4 cup salted, roasted peanuts, chopped
Kosher salt

TOPPING
4 ounces semisweet chocolate, chopped
1/2 cup heavy cream


Directions

Preheat oven to 375.


In glass bowl microwave chocolate and butter until melted.


Stir well.


Stir in cookie crumbs and press into 9 inch springform pan and 1 1/2 inches up the side.


Bake for 10 minutes.


Beat cream cheese, peanut butter, sugar and vanilla.


In another bowl whip cream.


Fold in 1/3 of cream into peanut butter mixture.


Then fold in remaining cream and 1/2 cup of peanuts.


Spoon into crust and smooth surface.


Sprinkle lightly with salt and refrigerate until set, 3 hours.


In medium bowl melt chocolate and cream.


Stir occasionally.


Cool to barely warm.


Spread topping on filling and refrigerate until firm, 15 minutes.


Sprinkle remaining peanuts around edge of pie.


Loosen crust from pan.


Remove.


Using hot, sharp knife cut pie.


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