Ingredients
1 3/4 c. chocolate cookie crumbs
1/3 c. sugar
1/3 c. butter, melted
1 tsp. cinnamon
1 c. Skippy All-Natural Peanut Butter Spread
8 oz. whipped cream cheese, softened
1 c. sugar
1 tbsp. butter, softened
1 tsp. pure vanilla extract
1 c. whipped cream, whipped until firm
8 oz. semisweet chocolate chips
1 c. heavy cream
1/4 c. chopped peanuts, optional
1/4 c. chopped chocolate cookies, optional
Preparation
Step 1Make the crust: Preheat oven to 375°. Combine chocolate crumbs, sugar and melted butter. Press mixture into a 9-inch pie dish, filling the bottom and sides of the pan. Bake the pie crust for 10 to 12 minutes. Let cool before filling.Step 2Make the filling: Whip cream cheese in the bowl of a stand mixer on medium speed. Add peanut butter, sugar, butter, and vanilla, and whip until smooth. Spread filling into the prepared and cooled chocolate pie crust.Step 3Refrigerate filled pie until firm, 5 hours, or up to overnight.Step 4Make the chocolate glaze: Place chocolate chips in a medium-sized glass bowl. Pour cream into a small saucepan and warm over medium-low heat until simmering; do not let boil. Once hot, pour cream over the chocolate chips and let sit for five minutes. Once the hot cream has melted the chocolate chips, whisk chips and cream until smooth. Slowly pour glaze over the chilled pie, spreading until smooth. Garnish with peanuts and chocolate cookies.
