Ingredients
- 1-10 inch prepared chocolate cookie crust (see below)
- 21/4 cups Chocolate Sandwich cookie crumbs (like OREO), finely crushed (in a blender or Food Processor)
- 2 1/2 oz melted butter
- 3/4 cup creamy Natural peanut butter
- 2/3 cup milk chocolate
- 8-oz cream cheese, room temp
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1-cup creamy Natural peanut butter
- 1-cup heavy cream
Preparation
Step 1
Chocolate cookie crust:
Combine and press into the bottom and up the sides of the pie shell, CHILL. Use the bottom of a measuring cup to help even out and flatten the crust. Start with the sides and then finish with the bottom.
Peanut Butter Ganache layer:
Melt the milk chocolate over double boiler and then add the peanut butter and stir until smooth. Pour into the bottom of the prepared crust and chill until firm.
Beat softened cream cheese 2 minutes (or until no lumps) in Kitchen Aid mixer with paddle attachment. Add sugars, vanilla and salt -- beat until smooth, about 5 minutes. Scrape bowl- Add peanut butter -- beat 1-2 minutes. In another bowl- Whip the cream to soft peak stage and then fold into the peanut butter mixture. Pour into prepared Chocolate cookie crust (on top of the firm chocolate peanut butter layer) and Refrigerate for at least 3 hours or over night.
CUT WITH WARM, DRY KNIFE (dip in hot water and wipe dry, then cut)