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Chocolate Peanut Butter Pie

Course Dessert, Snack
Total Time 2 hours
Servings 8

Ingredients

Crust

  • 20 oreo
  • 4 tbsp butter melted

Peanut Butter Filling

  • 4 ounces cream cheese softened
  • 3/4 cup creamy peanut butter
  • 6 tbsp powdered sugar
  • 6 tbsp cream
  • 1/2 tsp vanilla

Chocolate Filling

  • 6 1/2 tbsp cream
  • 6 1/2 tbsp butter room temperature
  • 6 1/2 tbsp sugar divided
  • 1 egg extra large
  • 3 1/2 ounces semi-sweet chocolate plus more for garnish
  • 1/2 tsp vanilla

Whipped Cream

  • 1 cup cream
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla
  • 2 tbsp peanuts toasted and chopped

Instructions

Crust

  • Preheat the oven to 350 degrees. Chop the oreos in a food processor until fine. Drizzle in the melted butter and mix until the crumbs starts to clump. Press them into a 9 inch pie pan and bake for 10-12 minutes. Remove from oven and cool completely before filling.

Peanut Butter Filling

  • Whip the cream until stiff peaks form and refrigerate. Whip the cream cheese, peanut butter, sugar, and vanilla until light and fluffy. Fold the whipped cream into the peanut butter mixture and spread evenly into the pie crust. Refrigerate while working on the chocolate filling.

Chocolate Filling

  • Melt the chocolate over a double boiler and set aside. Whip the egg and 3 tbsp of sugar together and place over a double boiler. Slowly bring the egg mixture to 160 degrees whisking frequently. Remove from the double boiler and cool to 100 degrees before mixing in the melted chocolate. Set aside until cooled to room temperature.
  • Whip the cream to stiff peaks and refrigerate. Whip the butter with the remaining 3 1/2 tbsp of sugar until fluffy. Fold in the cooled chocolate mixture. Then fold in the whipped cream. Spread the chocolate filling over the peanut butter filling and refrigerate for 4 hours to set.

Whipped Cream

  • Whip the cream with the sugar and vanilla until stiff peaks form. Spread the cream over the chocolate filling. Garnish with toasted peanuts and shaved chocolate.