Crust |
|
|---|---|
| 2 c | Peanut Butter Cookie Crumbs |
| 1/2 c | Toasted Pecans, finely chopped |
| 2 T | Sugar |
| 4 T | Unsalted Butter, melted |
In a large bowl combine cookie crumbs, pecans, and sugar.
Stir in the melted butter until combined.
Press the crust over the bottom and up the sides of a pie pan.
Put the pan in the freezer for 1 hour.
Filling |
|
|---|---|
| 1 1/2 c | Heavy Cream, chilled |
| 12 oz | Cream Cheese, softened |
| 3/4 c | Superfine Sugar |
| 1 c | Smooth Peanut Butter |
| 1 T | Pure Vanilla |
Put the cream in a chilled bowl and beat until stiff peaks form.
Put the cream cheese and sugar in a bowl and beat on medium speed until smooth.
Add the peanut butter and vanilla, beat until combined.
Fold in half of the whipped cream until completely combined.
Fold in remaining whipped cream.
Spoon into the frozen crust, spreading it evenly.
Cover the pie and refrigerate 2 hours.
Chocolate Cream |
|
|---|---|
| 3/4 c | Semi Sweet Chocolate |
| 2 T | Heavy Cream |
| 1/2 c | Peanuts, coarsely grated |
Melt chocolate chips with cream in microwave stirring every 30 seconds, just until melted.
Sprinkle peanuts over pie and drizzle with chocolate cream.
Refigerate 2 more hours before serving.