Ingredients Jump to Instructions ↓

  1. 1 1/2 cups 219g / 7.7oz Crushed chocolate cookies

  2. 1 cup 198g / 7oz Peanut butter - divided

  3. 1/4 lb 113g / 4oz Cream cheese

  4. 3/4 cup 148g / 5 1/5oz Powdered sugar

  5. 2 tablespoons 30ml Milk

  6. 2 tablespoons 30ml Chopped peanuts

  7. 2 3/4 cups 651ml Heavy cream - divided

  8. 6 oz 170g Semi-sweet chocolate - chopped

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees.

  2. In a mixing bowl, combine the cookie crumbs with 1/4 cup of the peanut butter. Combine the mixture thoroughly and press into a 9-inch springform pan. Bake the crust for 8 to 10 minutes.

  3. In an electric mixture with a whip attachment, whip the cream cheese and sugar until smooth. Add the remaining peanut butter, milk and nuts and whip for 1 minute. Turn the peanut butter mixture into a mixing bowl. Whip 2 cups of the heavy cream and fold into the peanut butter mixture. Pour the filling into the prepared crust and refrigerate for 2 hours or until the pie is set.

  4. In a sauce pan, over medium heat, melt the chocolate with the remaining cream, stirring constantly, until the chocolate is completely melted. Remove from the heat and cool for 2 minutes, stirring constantly. Remove the pie from the springform pan and place on a wire rack over a baking sheet lined with parchment paper. Pour the chocolate topping over the pie, covering the top and sides completely. Refrigerate the pie for 2 hours or until the chocolate coating is set.

  5. This recipe yields 1 pie.


Send feedback