Chocolate Peanut Butter Pie

• 1 34 cups chocolate wafer crumbs (about 36 cookies)
• 6 tablespoons unsalted butter, melted
• 3 tablespoons packed dark brown sugar
• 1 pinch salt
• 6 ounces cream cheese, room temperature
• 14 cup confectioners' sugar
• 1 teaspoon coarse salt
• 1 14 cups smooth peanut butter
• 1 tablespoon pure vanilla extract
• 2 cups heavy cream
• 1 ounce dark chocolate, melted, for decorating
• 2 tablespoons smooth peanut butter, melted, for decorating

1. Make the crust: Preheat oven to 350 degrees.
2. Combine wafer crumbs, butter, brown sugar, and salt.
3. Press mixture firmly into bottom and up sides of a 9-inch deep-dish pie plate.
4. Bake until set, 8 to 10 minutes.
5. Let cool on a wire rack.
6. Make the filling: Beat cream cheese, confectioners' sugar, and salt with a mixer on medium speed until fluffy.
7. Beat in peanut butter and vanilla.
8. Beat heavy cream until soft peaks form.
9. Whisk one-third of the whipped cream into the peanut butter mixture, then gently fold in remaining whipped cream.
10. Spoon filling into cooled crust.
11. Freeze, uncovered, at least 4 hours (or overnight, covered with plastic wrap).
12. Place melted chocolate in a resealable plastic bag.
13. Snip tip from one corner of bag to make a very small opening.
14. Holding bag about 5 inches above pie, drizzle melted chocolate over top.
15. Repeat with melted peanut butter.
16. Let stand 10 minutes before slicing.
17. Cook time includes freezing time.

chocolate wafer crumbs, unsalted butter, brown sugar, salt, cream cheese, sugar, coarse salt, smooth peanut butter, vanilla, heavy cream, chocolate, smooth peanut butter

Taken from www.food.com/recipe/chocolate-peanut-butter-pie-240212 (may not work)