Peanut Butter Pie With Cookie Crust

1. 1

   CRUST:

2. 2

   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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   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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   FILLING:

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   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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   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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   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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   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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   SAUCE:

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    Place both chocolates in a heat-proof bowl. Set aside.

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    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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    Spoon onto pieces of pie before serving.

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    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.

* Per serving · 4 servings · Values may vary.