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Chocolate-Peanut Butter Pie |
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Pure decadence any way you slice it. |
Yield: |
8 Servings | |
Prep Time: |
30 minutes | ||
Cooking Time: |
4 hours chilling | ||
Total Time: |
4 hours, 30 minutes |
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Ingredients |
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| Crust: 1 nine-ounce package chocolate wafers, crushed (about 2 cups) 2/3 cup unsalted butter, softened Chocolate Filling: 1 1/3 cups semisweet chocolate chips 3/4 cup mini marshmallows 1/2 cup sweetened condensed milk 1/4 teaspoon vanilla extract 1 cup heavy cream Peanut Butter Filling: 1/2 cup sweetened condensed milk 1/2 cup crunchy peanut butter 1 cup heavy cream 1/4 cup sugar |
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Directions |
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| 1. Make crust. In a food processor blend chocolate wafers and butter. Press into a 10-inch glass pie plate. Refrigerate at least 45 minutes. 2. Make chocolate filling. In a medium saucepan over low heat, stir chocolate chips, marshmallows and milk until smooth. Transfer mixture to a bowl, stir in vanilla extract and let cool. Beat in heavy cream with an electric mixer until blended. Refrigerate 1 hour. 3. Make peanut butter filling. In a medium saucepan over low heat, melt milk and peanut butter, mixing well. Let cool. Whip cream and sugar with an electric mixer until almost stiff. Refrigerate ½ cup of whipped cream. Fold remaining whipped cream into peanut butter mixture, then spread evenly into crust. Refrigerate until set. 4. Beat chocolate filling with an electrice mixer on high speed until almost stiff. Spread over peanut butter filling, wrap and refrigerate 3 hours or overnight. Serve with remaining whipped cream. |
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