Chocolate Topped Peanut Butter Pie

Chocolate Topped Peanut Butter Pie
Crust:
9 oz chocolate teddy grahams
2 oz bittersweet chocolate, coarsely chopped
5 Tbsp unsalted butter, melted and cooled to room temperature

Filling:
8 oz cream cheese, at room temperature
1 cup creamy peanut butter
1/2 cup granulated sugar
1 tsp pure vanilla extract
1 cup heavy cream

Topping
4 oz semisweet chocolate, finely chopped
1 Tbsp unsalted butter
1/2 cup heavy cream
chocolate chips for garnish, optional
Directions:

Preheat oven to 325.

For the crust: In a food processor, finey grind the chocolate teddy
grahams and the chocolate. Add the butter and pulse until well
incorporated and moist clumps form. Transfer to a 9-inch pie plate and
press the crust evenly into the bottom and up the sides. Bake until
set, about 8 minutes. Cool completely on a wire rack.

For the Filling: In the bowl of an electric mixer, beat the cream
cheese, peanut butter, sugar, and vanilla until light and fluffy. In
another bowl, whip 1 cup of the heavy cream until stiff. Fold the
whipped cream into the cream cheese mixture until well combined.
Evenly spoon the filling into the cooled crust. Place the pie in the
refrigerator to set while making the topping.

For the topping: Place the chocolate and butter in a medium heatproof
bowl. IN a small saucepan over medium-high heat, bring the 1/2 cup of
cream just to a boil. Immediately pour the hot cream over the
chocolate and butter. Let stand for 30 seconds, then whisk until
smooth and all the chocolate has melted. Pour the chocolate topping
evenly over the pie. Refrigerate, uncovered, until set, at least 4
hours. After about 30 minutes in the refrigerator, garnish the edges
with chocolate chips, if desired.

From Simply Suppers

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