CHOCOLATE PEANUT BUTTER PIE

By jarren

Ingredients

• Crust:
• 1 1/2 cups crushed chocolate wafers
• 1/3 cup unsalted butter, softened
• Chocolate Filling
• 1 1/3 cups semisweet chocolate chips
• 3/4 cup mini marshmallows
• 1/2 cup low-fat sweetened condensed milk
• 1/4 Tsp vanilla
• 3/4 cup heavy cream
• Peanut Butter Filling:
• 1/2 cup low-fat sweetened condensed milk
• 1/2 cup crunchy peanut butter
• 3/4 cup heavy cream, chilled
• 2 tbsp sugar

Details

Servings 8
Preparation time 30mins
Cooking time 30mins

Preparation

Step 1

Make crust. In a food processor, blend chocolate wafers and butter. Press into a 10" glass pie plate. Refrigerate at least 45 minutes.

Make chocolate filling: In a medium saucepan over low heat, stir chocolate chips, marshmallows and milk until smooth. Transfer mixture to a bowl, stir in vanilla and let cool. Beat in heavy cream with an electric mixer until blended. Refrigerate 1 hour.

Make peanut butter filling: In a medium saucepan over low heat, melt milk and peanut butter, mixing well. Let cool. Whip cream and sugar with an electric mixer until almost stiff. Refrigerate 1/2 cup of the whipped cream. Fold remaining whipped cream into peanut butter mixture, then spread evenly into crust. Refrigerate until set.

Beat chocolate filling with an electric mixer on high speed until almost stiff. Spread over peanut butter filling, wrap and refrigerate 3 hours or overnight. Serve with remaining whipped cream.