Ingredients:
For the Crust:
1 1/2 cups chocolate cookie crumbs (from about 24 chocolate sandwich cookies)
1/4 cup melted butter
For the Filling:
1 cup creamy peanut butter
1 cup powdered sugar
1 package (8 oz) cream cheese, softened
1 cup heavy whipping cream
1 teaspoon vanilla extract
For the Topping:
1 cup heavy whipping cream
8 oz semi-sweet chocolate, chopped
1/2 cup chopped peanuts
Instructions:
Prepare the Crust:
In a medium bowl, mix the chocolate cookie crumbs and melted butter until well combined.
Press the mixture firmly into the bottom and up the sides of a 9-inch springform pan.
Chill the crust in the refrigerator while preparing the filling.
Prepare the Filling:
In a large bowl, beat the peanut butter and powdered sugar together until smooth.
Add the softened cream cheese and continue to beat until well combined.
In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form.
Gently fold the whipped cream into the peanut butter mixture until fully incorporated.
Pour the filling into the chilled crust and spread it evenly.
Refrigerate for at least 4 hours or until firm.
Prepare the Topping:
In a small saucepan, heat the heavy whipping cream over medium heat until it just begins to simmer.
Remove from heat and add the chopped semi-sweet chocolate.
Let it sit for 2-3 minutes, then stir until the chocolate is completely melted and smooth.
Allow the chocolate ganache to cool slightly before pouring it over the chilled pie.
Sprinkle the chopped peanuts over the top of the pie.
Serve and Enjoy:
Let the pie set in the refrigerator for an additional hour before serving.
Slice and serve chilled.
Enjoy your homemade chocolate peanut butter pie!
