Yield
Makes 10 to 12 servings
Ingredients

Crust:

  • 2 1/4 cups chocolate-wafer cookie crumbs
  • 4 tablespoons sugar
  • 6 tablespoons unsalted butter, melted

Filling:

  • 1 1/4 cups creamy peanut butter
  • 1 (8-ounce) package cream cheese, softened
  • 1 cup sugar
  • 1 3/4 cups chilled heavy cream
  • 2 teaspoons vanilla

Topping:

  • 3/4 cup heavy cream
  • 7 ounces semisweet chocolate
Instructions

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.

Adapted from Gluttony: More Is More by Nan Lyons