Chocolate-Peanut Butter Pie

By carvalhohm

Ingredients

• Pie crust:
• 1 9-inch prepared graham cracker pie crust
• Filling:
• 1 cup (6 ounces) semisweet chocolate chips
• 3/4 cup heavy cream
• 1 8-ounce package cream cheese, softened (do not use nonfat cream cheese)
• 1 cup chunky peanut butter
• 1/2 cup granulated sugar
• 2 teaspoons pure vanilla extract
• Topping:
• 1 cup heavy cream
• 2 tablespoons confectioners' sugar
• 1/2 teaspoon pure vanilla extract
• Grated or shaved semisweet chocolate
• Unsalted peanuts

Details

Servings 8
Adapted from today.msnbc.msn.com

Preparation

Step 1

Preheat the oven to 375 degrees.

Bake graham cracker pie crust for 7 to 8 minutes. Cool completely on wire rack.

To make filling, combine chocolate chips and cream in microwave-safe bowl. Microwave on high in 20-second intervals until chocolate is melted. Stir thoroughly with rubber spatula. Set aside. Let cool completely.

Place cream cheese, peanut butter, granulated sugar and vanilla in bowl of electric mixer. Beat on medium-low speed for 2 to 3 minutes, until ingredients are fully incorporated. Pour chocolate mixture into peanut butter mixture and mix on low until just combined. Do not over mix. Spread evenly into prepared crust. Refrigerate for 1 to 2 hours.

To make topping, beat cream to soft peaks in clean bowl of electric mixer. Add confectioners' sugar and vanilla and beat until medium peaks form. Spoon whipped cream into pastry bag fitted with large star tip. Pipe cream decoratively over top of pie. Garnish with grated chocolate and peanuts before serving.