This is a delicious and decadent pie version of a Reese’s Peanut Butter cup.
Ingredients:
For the Crust- 4 ounces semisweet chocolate, chopped (best quality, such as Ghirardelli)
- 4 tablespoons unsalted butter, cut into tablespoons
- 8 ounces Nabisco Chocolate Wafers (about 32 cookies from a 9-ounce package), finely ground in a food processor to make 2 cups of crumbs
For the Peanut Butter Filling
- 8 ounces cream cheese, at room temperature
- 1 cup smooth peanut butter (I use Skippy Natural)
- 1 cup sugar
- 2 teaspoons vanilla extract
- 1 cup cold heavy cream
For the Topping
- 4 ounces semisweet chocolate, chopped (best quality, such as Ghirardelli)
- 1/2 cup heavy cream
- 1/4 cup salted roasted peanuts, chopped
Instructions:
- Make the chocolate crust: Preheat the oven to 375 degrees. In a medium glass bowl, combine the chocolate and butter and microwave at high power in 20-second intervals until the chocolate is just melted. Stir well, then stir in the cookie crumbs. Press the cookie crumbs evenly over the bottom and up the rim of a 10-inch tart pan with a removable bottom. (Be sure not to make the crust too thick in any one spot, especially around the rim. Keep it thin throughout, otherwise it will come out too hard.) Bake the crust for 10 minutes, then cool on a rack.
- Meanwhile, make the peanut butter filling: In a large bowl, using a hand-held electric mixer, beat the cream cheese with the peanut butter, sugar and vanilla extract until blended. In another large bowl, using an electric mixer, whip the chilled cream until firm. Fold one-third of the whipped cream into the peanut butter mixture to loosen it, then fold in the remaining whipped cream. Spoon the filling into the crust, smoothing the surface. Refrigerate uncovered for about 1 hour.
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