Chocolate Peanut Butter Pie

By suewaynes

Ingredients

• 1-1/2 cups finely ground graham cracker crumbs
• 1 cup finely ground Oreo cookies (cream filling removed)
• 4 T. (1/2 stick) unsalted butter, melted
• 6 T. granulated sugar
• 4 oz. cream cheese, at room temperature
• 1/4 cup confectioners' sugar
• 2 T. milk
• 4 oz. melted semi-sweet chocolate
• 2/3 cup smooth peanut butter
• 1 cup heavy cream
• 1/4 cup toasted chopped peanuts

Details

Servings 8

Preparation

Step 1

Preheat the oven to 375 degrees. Combine the graham cracker crumbs, Oreo cookie crumbs, butter, and 4 T. of granulated sugar in a medium bowl. Stir to thoroughly combine. Press the mixture firmly into a 9" pie pan and bake for 15 mins. Remove the pan from the oven, let the crust cool completely, then wrap it with plastic wrap and place the pan in the freezer for at 1 hour and for up to 2 weeks. Allow the crust to come to room temp. before filling.

Combine the cream cheese, confectioners' sugar, and milk in a large bowl. Beat with an electric mixer until well blended and smooth, about 1 min. on medium speed. Add the melted chocolate and the peanut butter and continue to blend for another minute on medium speed. Combine the cream with the remaining 2 T. granulated sugar in another medium bowl. Beat with a whisk or electric mixer until stiff peaks form.

Gently fold the whipped cream into the chocolate and peanut butter mixture until thoroughly incorporated and smooth. Pour the filling into the pie crust. Smooth the top of the pie with a spatula, cover and refrigerate for at least 4 hours before serving. To serve, use a hot wet knife to slice the pie into 8 portions. Garnish w/ peanuts.