Double-chocolate Peanut Butter Pie

== Description ==
Contributed by Catsrecipes Y-Group
* Yield: 8 servings
* Recipe provided by: Food & Wine
== Ingredients ==
* 4 ounces semisweet chocolate, chopped
* ¼ cup unsalted butter, cut into tablespoons
* 8 ounces chocolate wafer cookies, finely ground
* 8 ounces cream cheese, softened
* 1 cup chunky peanut butter
* ½ cup sugar
* 2 teaspoons pure vanilla extract
* 1 cup well-chilled heavy cream
* ¾ cup salted roasted peanuts, chopped
* kosher salt
* 4 ounces semisweet chocolate, chopped
* ½ cup heavy cream
== Directions ==
=== Chocolate crust ===
# Preheat the oven to 375°F.
# In a medium glass bowl, combine the chocolate and butter and microwave at high power in 20-second intervals until the chocolate is melted.
# Stir well, then stir in the cookie crumbs.
# Press the cookie crumbs over the bottom of a 9-inch spring-form pan and 1½ inches up the side.
# Bake the crust for 10 minutes, or until set; the crust will continue to firm up as it cools.
=== Peanut butter filling ===
# Meanwhile, in a large bowl, using a hand-held electric mixer, beat the cream cheese with the peanut butter, sugar and vanilla extract until blended.
# In another large bowl, using the same beaters, whip the chilled cream until firm.
# Fold one-third of the whipped cream into the peanut butter mixture to loosen it, then fold in the remaining whipped cream and ½ cup of the chopped peanuts.
# Spoon the filling into the crust, smoothing the surface.
# Sprinkle lightly with salt and refrigerate until set, about 3 hours.
=== Chocolate topping ===
# In a medium glass bowl, combine the chocolate with the heavy cream and microwave at high power in 20-second intervals until the chocolate is melted and the cream is hot.
# Stir the chocolate topping until blended, then let cool to barely warm, stirring occasionally.
# Spread the chocolate topping over the peanut butter filling and refrigerate until just firm, about 15 minutes.
# Sprinkle the remaining ¼ cup of chopped peanuts around the edge of the pie.
# Carefully run a thin knife around the pie crust to loosen it, then remove the spring-form ring.
# Using a sharp knife, cut the pie into wedges.
# Run the knife under hot water and dry it between each cut.
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Category:Cathy's Recipes
Category:Pie Recipes
Category:Semi-sweet chocolate Recipes
Category:Cream cheese Recipes
Category:Heavy cream Recipes
Category:Peanut butter Recipes
Category:Peanut Recipes
Category:Chocolate wafer Recipes