This recipe is amazing! I made it for our church bonfire over the weekend and I only came home with 1 little piece. Enjoy!
Peanut Butter Pie
{A crunchy chocolate cookie crust provides the perfect base for a rich peanut butter filling crowned with chocolate cream and salted peanuts.}
2 cups finely crushed Oreo cookies {about 20}
4 tablespoons butter, melted
8 ounces cream cheese, softened
3/4 cup creamy peanut butter
1/2 cup sugar
2 teaspoons vanilla extract
1 1/2 cups heavy whipping cream, divided
4 ounces semisweet chocolate
dry roasted peanuts
Preheat oven to 375 degrees. In medium bowl, combine crushed cookies and melted butter. Press the cookie crumb mixture evenly into the bottom and sides of a 9 inch tart pan or pie plate. Bake the crust for 7 minutes or until set. Cool completely. In separate medium bowl, beat cream cheese, peanut butter, sugar and vanilla until smooth and blended. In another medium bowl, using the same beaters, beat 1 cup heavy whipping cream until firm peaks form. Fold the whipped cream into the peanut butter mixture, lightly stirring until combined. Spoon filling into cooled crust. Refrigerate until set, about 1 hour. Meanwhile, in a small microwave safe bowl, combine the remaining cream and semisweet chocolate. Microwave on high for 30 second intervals until the cream is hot and the chocolate is melted. Stir until blended, then allow to cool until only slightly warm. Spread the chocolate topping over the chilled peanut butter filling and top with dry roasted peanuts. Refrigerate until firm, about 30 minutes. Cover and store in the refrigerator.
{Hy-Vee Seasons Magazine}
