Layered Chocolate Peanut Butter Pie

By vealam

Ingredients

• Crust Ingredients:
• 1/2 cup unsalted butter, melted
• 9 graham crackers
• heaping cup of pretzel sticks
• French Silk Pie Ingredients:
• 2 ounces unsweetened baking chocolate
• 1/2 cup unsalted butter, room temperature
• 3/4 cup granulated sugar
• 1 teaspoon vanilla
• 2 eggs
• Peanut Butter Pie Ingredients:
• 1 cup creamy peanut butter
• 4 ounces light cream cheese, room temperature
• 1 teaspoon vanilla
• 1- 1 1/2 cups powdered sugar
• 2 cups whipped cream

Details

Servings 1
Adapted from food-mouth.com

Preparation

Step 1

- For the crust, preheat oven to 350 degrees. Place graham crackers and pretzel sticks in a food processor and process into a fine crumb. With the processor on low, pour in the melted butter. Press mixture into a 9-inch pie plate, covering the sides.
- Bake for 12-15 minutes until it is no longer soft to the touch and the edges begin to brown. Remove from oven and let cool COMPLETELY before making the pie fillings.
- For the chocolate filling, melt baking chocolate in a microwave and let cool completely before proceeding. In the bowl of an electric stand mixer, beat butter and granulated sugar until light and fluffy, about 2-3 minutes. Add vanilla and beat until combined.
- Scrape down the sides of the bowl, and on medium speed, add eggs one at a time. Beat for 2 minutes after each egg is added. Slowly pour in the cooled chocolate and beat until combined.
- Place filling in the pie plate and spread evenly. Place in fridge to chill.
- For the peanut butter filling, in the bowl of an electric stand mixer, beat peanut butter and cream cheese until combined. Add in vanilla and beat until incorporated. With the mixer on low, add powdered sugar in 1/2 cup increments to taste.
- Fold in whipped cream with a spatula and spread peanut butter filling on top of the chocolate layer. Refrigerate for at least 4 hours before serving. Enjoy.