-
1
Make the crust: Preheat oven to 350F.
-
2
In a food processor, pulse wafers until finely ground.
-
3
In a bowl, combine wafer crumbs, butter, brown sugar, and salt.
-
4
Press mixture firmly into bottom and up sides of a 9-inch pie plate.
-
5
Refrigerate until firm, about 15 minutes.
-
6
Bake until set, 8 to 10 minutes.
-
7
Let cool completely on a wire rack.
-
8
Make the filling: With an electric mixer on medium speed, beat cream cheese, confectioners sugar, and salt until fluffy.
-
9
Beat in peanut butter and vanilla.
-
10
In a chilled bowl, beat cream until soft peaks form.
-
11
Whisk one-third of whipped cream into peanut butter mixture, then gently fold in remaining whipped cream.
-
12
Spoon filling into cooled crust.
-
13
Freeze, uncovered, 4 hours (or up to 1 day, covered with plastic wrap).
-
14
Garnish the pie: Melt chocolate in heatproof bowl set over (not in) a pan of simmering water.
-
15
(Alternatively, you can melt it in the microwave.)
-
16
Transfer melted chocolate to a resealable plastic bag.
-
17
Snip tip from one corner of bag to make a very small opening.
-
18
Holding bag about 5 inches above pie, drizzle melted chocolate over top.
-
19
In a small saucepan over low heat (or in the microwave), melt peanut butter.
-
20
Place in a resealable plastic bag; snip corner, and drizzle in same manner as melted chocolate.
-
21
Let pie stand 10 minutes before slicing.
