Chocolate Peanut Butter Cream Pie

Ingredients

For the Crust

• 2 cups Chocolate Wafer Cookies, crushed*
• 1 stick Unsalted Butter, melted
• For the Dark Chocolate Pudding
• 1/2 cup Sugar
• 1/3 cup Unsweetened Cocoa Powder
• 3 Tbsp Cornstarch
• 1/8 tsp Salt
• 1 1/2 cup Whole Milk
• 1/2 cup Heavy Cream
• 3 oz Semisweet or Bittersweet Baking Chocolate, chopped
• 1 tsp Vanilla Extract
• For the Peanut Butter Filling
• 3/4 cup Peanut Butter
• 1 8 oz. bar Cream Cheese, softened to room temperature
• 1 cup Confectioner�s Sugar, divided
• 2 1/2 cup Heavy Cream
• For the Peanut Butter Drizzle
• 1/8 cup Peanut Butter
• 1/4 cup Corn Syrup

For the Garnish

Mini Chocolate Chips

• Mini Peanut Butter Cups

Directions

For the Crust

1. *The easiest way to crush the cookies is to place them in a ziploc bag and roll a rolling pin over them until they are completely crushed.
2. Preheat oven to 350 degrees. Combine the cookie crumbs with the melted butter. Press the mixture onto the sides and bottom of a deep pie shell. Bake for 8 minutes. Remove from the oven and cool completely.

For the Pudding

1. In a saucepan, mix together sugar, cornstarch, cocoa, and salt. Whisk in 1 cup of milk, stirring until combined. Whisk in the remaining 1/2 cup of milk and 1/2 cup of cream. Continue whisking over medium heat until the mixture begins to bubble and thicken, about 5 minutes. Whisking constantly, continue cooking for another minute or two. Be careful to whisk into the corners and along the sides of the pan. Remove from heat. Whisk in the chopped chocolate and vanilla, stirring until fully melted. Allow the pudding to cool at room temperature, stirring frequently to prevent a skin from forming. Meanwhile, prepare the peanut butter filling.

For the Peanut Butter Filling

1. In a large bowl over an ice bath, beat 2 1/2 cups of heavy cream with 1/3 cup confectioner�s sugar until stiff peaks form. Keep the mixture cool over the ice bath. In a separate bowl, beat together peanut butter, cream cheese, and 2/3 cup confectioner�s sugar until evenly combined. Fold in 1/2 cup of the whipped cream to lighten the mixture. Then, gently fold in another 1/2 cup whipped cream, just until combined. The mixture should be light and fluffy. Keep the remaining whipped cream cool over the ice bath or in the fridge.

For the Peanut Butter drizzle

1. Combine peanut butter and corn syrup. Mix to combine.

To Assemble the Pie

1. Spoon the peanut butter filling into the cooled pie crust. Refrigerate for about 15 minutes to set the mixture. Pour the cooled pudding over the peanut butter filling. Refrigerate for about 15 minutes to set the pudding. Spread the remaining whipped cream over the top of the pudding. Sprinkle with mini chocolate chips. Drizzle with the peanut butter mixture. Garnish with a mini peanut butter cup. Refrigerate for at least an hour to allow the pie to cool completely.