AB's Chocolate Peanut Butter Pie

By DomesticMuse

Ingredients

• 6 1/2 ounces chocolate wafers
• 1 tablespoon sugar
• 5 ounces unsalted butter, room temperature, divided
• 3 ounces powdered sugar, approximately 3/4 cup
• 1 * 1 teaspoon vanilla extract
• 2 * 2 ounces good quality bittersweet chocolate, chopped
• 1/4 * 1/4 cup plus 1 tablespoon heavy cream
• 1 1/2 c. homemade-style peanut butter with honey

Details

Servings 8
Adapted from foodnetwork.com

Preparation

Step 1

Preheat the oven to 350 degrees F.

In the bowl of a food processor, combine the wafers and 1 tablespoon sugar. Process until the wafers are fine crumbs. Melt 3 ounces of the butter and drizzle into the crumb mixture. Pulse to combine. Press this mixture into the bottom, up the sides and just over the lip of a 9-inch metal pie pan. Place in the oven on the middle rack and bake for 10 minutes. Remove from the oven and cool completely.

After the crust has cooled, place the peanut butter and remaining 2 ounces of butter into the bowl of the food processor. Process for 1 minute. Add the powdered sugar and vanilla and process for another 1 1/2 to 2 minutes or until smooth. Carefully spread the mixture into the pie shell and return to the oven to bake for 10 minutes. Remove from the oven and allow to cool while preparing the topping.

Place the heavy cream into a heat-proof bowl and microwave on high just until simmering, approximately 30 seconds. Remove the cream from the microwave and add the chocolate. Make sure the chocolate is completely submersed in the cream. Allow to sit for 2 minutes. Gently whisk until the chocolate is melted and combined with the cream, approximately 2 to 3 minutes.

Spread the chocolate mixture over the pie and chill in the refrigerator for 1 1/2 hours before serving.