Peanut Butter Blackout Pie

• 1 Prebaked chocolate cookie crust
• 8 oz semisweet chocolate squares or chips
• 1 T butter
• 1/2 c heavy cream
• 1/2 c heavy cream
• 1/3 c peanut butter
• 1/3 c cream cheese
• 2 T butter
• 1 t vanilla
• 1c powdered sugar
• 1/4 c milk

1. Over low heat, melt chocolate, 1 T butter, and
2. 1/2 c heavy cream, stirring until smooth. Pour into prepared crust, reserving about 4 T for garnish. Chill filled crust for at least one hour.
3. Meanwhile, whip heavy cream at medium-hi speed until light and billowy. Scrape into mixing bowl and set aside. In mixer using same beaters, blend cream cheese, peanut butter, and margerine at medium-low speed. With machine running, add vanilla, then slowly add in powdered sugar until well blended. With machine still running, pour the milk in a thin stream until a uniform consistency is reached. Fold peanut butter mixture into whipped cream, and gently turn into chilled pie crust. Smooth top, spreading filling to edges. Drizzle top with reserved chocolate in a decorative fashion and chill until ready to serve.

chocolate cookie crust, chocolate squares, t, heavy cream, heavy cream, peanut butter, cream cheese, t, vanilla, powdered sugar, milk

Taken from www.epicurious.com/recipes/member/views/peanut-butter-blackout-pie-1211054 (may not work)