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1
CRUST:
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Using a food processor, grind cookies to a fine powder. Transfer to a bowl and stir in sugar. Pour the butter over the mixture and mix until well combined.
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3
Press the crumb mixture into the bottom and up the sides of a 9-inch pie pan. Put the crust in the refrigerator.
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4
FILLING:
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5
Melt chocolate chips in microwave or double boiler. Stir in corn syrup. Spread the chocolate in a thin layer on the bottom of the chilled pie crust. Return the crust to the refrigerator.
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6
Using an electric mixer, combine cream cheese, peanut butter, vanilla, and brown sugar on medium speed until well combined and smooth. Set aside.
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7
In another bowl, use the mixer to whisk the cream until soft peaks form. Gently fold whipped cream into peanut butter mixture until uniform in color.
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8
Pour the mixture into the prepared crust and freeze for at least 4 hours. Once frozen, the pie can be covered with aluminum foil and kept in the freezer for up to 3 days.
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9
SAUCE:
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Place both chocolates in a heat-proof bowl. Set aside.
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11
In a small saucepan, bring the cream to a simmer over medium heat. Stir in corn syrup. Remove from heat and pour over chocolate. Allow to sit for 2 minutes. Starting in the center and working out to the edges, whisk the chocolate mixture in a circle until smooth.
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12
Spoon onto pieces of pie before serving.
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13
After sauce is cooled to room temperature, it can be covered tightly and kept in the refrigerator for 3 days. Rewarm sauce in microwave on medium heat for 30 seconds. Stir and repeat until warm.
