Chocolate-Peanut Butter Pie

• 1 34 cups chocolate wafer crumbs (from 36 cookies)
• 6 tablespoons unsalted butter, melted
• 3 tablespoons packed dark brown sugar
• 1 pinch salt
• 6 ounces cream cheese, room temperature
• 34 cup confectioners' sugar
• 1 teaspoon coarse salt
• 14 cup 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 350F Combine wafer crumbs, butter, brown sugar and salt., Press mixture into bottom and up sides of a 9-inch deep-dish pie plate.
2. Bake until set, 8-10 minutes.
3. Let cool on a wire rack.
4. MAKE THE FILLING: Beat cream cheese, confectioners' sugar and salt with a mixer on medium speed until fluffy.
5. Beat in peanut butter and vanilla.
6. Beat heavy cream until soft peaks form.
7. Whisk one-third of the whipped cream into the peanut butter mixture, then gently fold in remaining whipped cream.
8. Spoon filling into cooled crust.
9. Freeze uncovered, at least 4 hours (or overnight, coverered with plastic wrap).
10. Place malted chocolate in a re-sealable bag.
11. Snip tip from one corner of bag to make a very small opening.
12. Hold bag about 5-inches above pie, drizzle melted chocolate over top.
13. Repeat with melted peanut butter.
14. Let stand 10 minutes before slicing.

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

Taken from www.food.com/recipe/chocolate-peanut-butter-pie-418713 (may not work)