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Chocolate-Peanut Butter Pie
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| The crumb crust, which arrived on the American dessert scene in the 1950s, set off a craze for easy icebox pies, such as this decadent peanut butter and choclate concoction. Yield
Serves 8 Ingredients | |
| 1 3/4 cups | chocolate wafer crumbs, (from about 36 cookies) |
| 6 tablespoons | unsalted butter, melted |
| 3 tablespoons | packed dark-brown sugar |
| Pinch | salt |
| 6 ounces | cream cheese, room temperature |
| 3/4 cup | confectioners' sugar |
| 1 teaspoon | coarse salt |
| 1 1/4 cups | smooth peanut butter |
| 1 tablespoon | pure vanilla extract |
| 2 cups | heavy cream |
| 1 ounce | dark chocolate, melted, for decorating |
| 2 tablespoons | smooth peanut butter, melted, for decorating |
Directions
. Make the crust: Preheat oven to 350 degrees. Combine wafer crumbs, butter, brown sugar, and salt. Press mixture firmly into bottom and up sides of a 9-inch deep-dish pie plate. Bake until set, 8 to 10 minutes. Let cool on a wire rack.
. Make the filling: Beat cream cheese, confectioners' sugar, and salt with a mixer on medium speed until fluffy. Beat in peanut butter and vanilla.
. Beat heavy cream until soft peaks form. Whisk 1/3d of the whipped cream into the peanut butter mixture, then gently fold in remaining whipped cream. Spoon filling into cooled crust. Freeze, uncovered, at least 4 hours (or overnight, covered with plastic wrap).
Place melted chocolate in a resealable plastic bag. Snip tip from one corner of bag to make a very small opening. Holding bag about 5 inches above pie, drizzle melted chocolate over top. Repeat with melted peanut butter. Let stand 10 minutes before slicing.
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