Peanut Butter Chocolate Pie

Ingredients

Crust

• 1 3/4 cups crushed chocolate cookie crumbs
• 3 tablespoons brown sugar
• 5 tablespoons butter, melted

Filling

• 1 cup creamy peanut butter
• 1 cup powdered sugar
• 8 ounces cream cheese, softened
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream

Topping

• 1 cup heavy whipping cream
• 1/3 cup (or more) powdered sugar
• chopped Reese’s

Instructions

1. For the crust, preheat the oven to 375 degrees. In a medium bowl, stir the cookie crumbs and the brown sugar together. Stir in the melted butter and mix until well combined. Press the mixture evenly into the bottom and up the sides of a 9-inch pie plate. Bake for 8 minutes. Remove from the oven and let cool completely
2. For the filling, in a mixing bowl beat the peanut butter, sugar, cream cheese and vanilla together until creamy and combined. In another bowl, whip the cream to medium-stiff peaks and fold gently into the peanut butter mixture until combined
3. Spread the peanut butter filling into the cooled crust, cover lightly with plastic wrap and refrigerate for 2-3 hours, or up to several days.
4. When ready to serve, whip the additional cream for the topping and the powdered sugar in a Kitchen Aid or in a bowl with a handheld mixer until stiff peaks form. Put into piping bag, or a ziploc bag and cut the corner, and pipe the cream on the outer edges. Top with some chopped Reese’s. You could also just spread the whipped cream over top or garnish each piece separately.