How to make it

  • Combine cookie crumbs and sugar then add melted butter and toss to combine.
  • Press onto bottom and up sides of 9" pie plate then bake at 375 for 5 minutes and cool.
  • Heat and stir 3/4 cup of the whipping cream and the chocolate over low heat until smooth.
  • Stir in 3/4 cup of the nuts and pour half of the cookie mixture over the crust.
  • Place in freezer for 20 minutes then transfer to the refrigerator.
  • Cover and chill the remaining chocolate mixture.
  • Meanwhile heat and stir 1 cup of the whipping cream and the peanut butter pieces until smooth.
  • Cover and chill 30 minutes or until cool but not stiff stirring occasionally.
  • Beat remaining 2 cups whipping cream until soft peaks form.
  • Fold 1/3 of the whipping cream into peanut butter mixture then gently fold in remaining cream.
  • Spoon 2-1/2 cups of the mixture over the chocolate mixture in crust.
  • Place in freezer about 15 minutes or until set.
  • Cover and chill remaining peanut butter mixture.
  • Spread remaining chocolate mixture over peanut butter mixture.
  • Pipe or spoon remaining peanut butter mixture around edge of the pie.
  • Cover and chill at least 4 hours before serving then garnish with remaining peanuts.

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