"Three of my favorite things: chocolate, peanut butter, and pie!" was my son's response when I told him I was planning to make this. This is a chocolate and peanut butter lover's dream dessert. It comes together easy enough, but as with all ice box pies, you must allow plenty of time for chilling. And despite its swanky appearance -this pie is an absolute snap to make!
Chocolate Peanut Butter Pie
For the crust in a food processor pulse to fine crumb:
1 1/2 c. graham crackers (about one full cellophane packet)
1/3 c. sugar
Melt together then add to crumbs and pulse:
6 T. butter
2 oz. unsweetened chocolate
Press mixture in pie dish to form crust. Bake 350 degrees for 10 minutes. Cool on wire rack.
Put 1 c. PB in a medium size mixing bowl. I prefer chunky, but the store was out, so I had to use creamy here. In mixer bowl whip to soft peaks:
1 1/2 c. whipping cream (I didn't say it was healthy or low-fat)
3/4 c. powdered sugar
1 t. vanilla
Add a few blops of whipped cream to PB and mix in to lighten. Now mix/fold all PB and whipped cream together until smooth. Scrape into cooled pie crust and smooth top.
Refrigerate for 3 hours. When it is chilled, heat 1/2 c. whipping cream to just before boiling. Add 1/2 c. chocolate chips or 4 oz. semi-sweet chocolate and stir, and stir, and stir, until all is melted and smooth. Spread over pie filling.
Sprinkle top with 1/3 c. finely chopped dry roasted peanuts. Return to fridge for 3 more hours, overnight -or until you just can't wait any longer. Enjoy.
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