Ingredients:
Serves 10
Crust;
4 oz. semisweet chocolate, chopped (or dark chocolate)
4 Tbsp unsalted butter, cubed
8 oz. Nabisco Chocolate Wafers (about 32 cookies), finely ground in a food processor,
to make 2 C of crumbs
Peanut Butter Filling;
8 oz. cream cheese, softened
1 c creamy peanut butter
1 C sugar
2 tsp vanilla extract
1 C cold heavy cream
Topping;
4 oz. semisweet chocolate, chopped (or dark chocolate)
1/2 C heavy cream
1/4 C salted, roasted peanuts, chopped
Directions:
Crust;
Preheat oven to 375 F degrees.
In a medium glass bowl, combine chocolate and butter. Microwave on high power, in 20-second intervals, until chocolate is melted.
Add cookie crumbs. Stir well.
Press crumbs evenly over the bottom, and up the rim, of a glass pie dish. Be sure not to make the crust too thick in any one spot, especially around the rim, otherwise it will come out too hard.
Bake for 10 minutes. Cool on a wire rack.
Peanut butter filling;
In a large bowl, using a hand-held electric mixer, beat cream cheese with peanut butter, sugar, and vanilla, until blended.
In another large bowl, whip cold heavy cream until firm.
Fold 1/3 of whipped cream into peanut butter mixture.
Fold in remaining whipped cream.
Spoon filling into crust.
Refrigerate, uncovered, for 1 hour.
Chocolate topping;
In a medium glass bowl, combine chocolate with heavy cream.
Microwave on high power, in 20-second intervals, until chocolate is melted and the is hot.
Stir until blended.
Let cool to barely warm, stirring occasionally.
Spread over chilled peanut butter filling. Sprinkle chopped peanuts around edges of pie.
Chill, uncovered, in fridge, for 3 hours.
To serve: Run a knife under hot water and dry it between each cut.
Keep refrigerated.
