Double Chocolate Peanut Butter Pie

Calling all Reece's peanut butter cup lovers! This pie is basically a glorious peanut butter cup. There's a creamy peanut butter filling sandwiched between two layers of chocolate. A different texture in every layer. This is truly my favorite so far, I mean just look at that dazzling beauty. I'm getting hungry, I think I'll go have another slice real quick...

I know you're jealous and you wished you had a slice, so here's your chance to make your own and have the whole entire pie! Not all at once of course.

Ingredients:

Chocolate Crust

4 oz (or 1/2 cup) semisweet chocolate, chopped 

1/2 stick (4 tbsp) unsalted butter

8 oz oreo cookies (cream removed)

Peanut Butter Filling

8 oz (1 package) cream cheese

1 cup peanut butter, can be smooth or chunky

1/2 cup sugar

2 tsp vanilla 

1 cup heavy whipping cream, chilled

3/4 cup chopped peanuts (as you can see I used almonds instead)

Chocolate Topping

4 oz semisweet or milk chocolate, chopped

1/2 cup heavy cream

Directions:

Start off by preheating your oven to 375℉ and grab your oreos. I actually chose to buy the cheap generic brand since they were only one dollar for a package and I was going to throw out the creams so I didn't want to feel bad about wasting actual Oreo cream.

I used almost all the cookies in this 13oz package. Without the cream that's roughly 8 oz. Crumble up the chocolate cookies into a food processor and turn it on to finely grind the cookies.

Now, you could just take the easy way out and microwave your chocolate and butter in the same bowl for about 20 seconds, more if needed. Don't forget to stir. But I personally like melting butter in a sauce pan since I can get it to brown and add another layer of flavor.

Pour the butter over the chopped chocolate and stir until the chocolate is smooth and melted.

Then stir in the chocolate cookie crumbs until they're all evenly coated.

Make sure the pie plate you're using is sufficiently greased so the crust won't stick. Pour the crumbs into the plate and press the crust into an even layer with a spoon, making sure to push the crumbs up the sides.

Pop into the oven for about 10 minutes and set out to cool, it will continue to firm up as it cools.

Moving onto the filling. In a large mixing bowl, beat the cream cheese and peanut butter until smooth. Then add in the sugar  and vanilla until they're incorporated. Move the filling into another bowl and beat the heavy cream with the same mixer on high speed until the cream holds a stiff peak. Scoop out a third of the whipped cream onto the filling and fold in with a spatula.

Fold in the rest of the whip cream until the white is almost incorporated. Spoon the filling into the crust and make the top as smooth as you can. Refrigerate for three hours in order for the filling to fully set.

While the pie is almost ready to come out of the refrigerator, get started on the chocolate topping. I chose to use a milk chocolate for the top, since that would add to the whole Reese's flavor. It will add a significant amount of sweetness though so go with semisweet chocolate if you don't want the pie to turn out really sweet.

Heat up the heavy cream in a saucepan until it just starts to boil. Use a little more heavy cream if you want a softer chocolate topping. I accidentally used a full cup (oops!) and even though it took a while to set, it turned into a really creamy topping.

 Pour over the chopped up chocolate in a separate bowl and slowly melt together.

Stir the chocolate occasionally until it's barely warm anymore. Spread the chocolate over the filling, sprinkle the peanuts/nut of your choosing over the top and refrigerate for about 15 minutes. 

Once the topping is set, cut yourself a slice and enjoy!