Adapted from Gluttony: More Is More by Nan Lyons
Makes 10 to 12 servings
Preheat oven to 350 degrees.
To Make the Crust
In a medium bowl, combine cookie crumbs and sugar, then add melted butter. Mix well. Press mixture into bottom and up sides of 10-inch pie plate. Bake 10 minutes. Set aside to cool.
To Prepare the Filling
In a large bowl, cream together peanut butter and cream cheese until smooth. Add sugar and beat well. In a large, chilled bowl, beat 1 3/4 cups heavy cream and vanilla until soft peaks form. Fold 1/3 into peanut butter mixture. Then gently fold in rest of the whipped cream. Pile filling into cooled crust. Cover with wax paper and chill at least 5 hours or overnight.
To Make the Topping
Bring 3/4 cup heavy cream to a boil in small saucepan. Remove from heat. Stir in chocolate until smooth. Cool 10 to 15 minutes, until topping begins to thicken. Stir occasionally. Pour topping over pie and spread evenly. Chill at least 30 minutes, or until topping is set.
When Marvin Gapultos had a craving for adobo but didn’t know how to make it, he decided to learn his family’s recipes. Since then, he has shared the flavors of Filipino food through his Los Angeles-based food truck The Manila Machine, on his blog Burnt Lumpia, and in The Adobo Road Cookbook.