Peanut Butter Chocolate Pie

Frozen peanut butter chocolate pie. It's the dessert for those days when it's just too hot to do anything other than sit in front of the AC and eat freezing cold layers of peanut butter mousse, chocolate whipped cream and crunchy, buttery cookie crust straight from the pan. I know this because the past three days I've been burning to death in the upstate New York sun and the only thing that kept me from completing melting into a puddle of sweat was this pie. The only part of the pie that needs to bake in the oven is the crust and only for a few minutes, so you can make the filling and the whipped cream while it's in there and after a little time in the freezer the layers will be cold and velvety and ready to save you from the summer sun.

Ingredients:

Chocolate cookie crust-

1 box of Nabisco chocolate wafers, crushed into fine crumbs (save 3-5 cookies for topping the pie with)

Salt

4 tablespoons of butter

1 tablespoon of peanut butter

Peanut butter filling-

1 1/2 cups of heavy cream

8oz cream cheese

1/4 cup of brown sugar

1/2 teaspoon of salt

1 teaspoon of vanilla extract

1 cup of peanut butter

Chocolate whipped cream-

1 cup of heavy cream

3 tablespoons of cocoa powder

2 tablespoons of powdered sugar

Recipe:

Chocolate cookie crust-

Preheat your oven to 350 degrees and set aside an 8 or 9-inch pie pan.

Place all the cookie crumbs in a large bowl and add a pinch of salt.

In another, smaller bowl, melt together the butter and peanut butter in the microwave in 15 second increments. Once the butter mixture is melted and runny, pour it into the cookie crumbs and use a fork to combine everything together.

Press the pie crust into the pie pan and bake for 10 minutes. Set the pie crust aside to cool and make the filling.

Peanut butter filling-

Whip the cream with an electric mixer until soft peaks form, meaning when you lift the beaters out of the cream, the cream comes up with the beaters and then falls back downonto itself, and set it aside.

Now beat the cream cheese for 2-4 minutes, until it is light and fluffy. Beat in the brown sugar, vanilla and salt until everything is combined and smooth, about 3 minutes.

Next beat in the peanut butter just until everything is uniform in color and texture. Use a rubber spatula to move the peanut butter filling to the pie crust. Set it aside until it's ready to be topped with whipped cream.

Chocolate whipped cream-

In the same bowl you used to make the first batch of whipped cream, add the heavy cream and beat until soft peaks form again. Add the cocoa powder and sugar and beat again until stiff peaks form, meaning that the cream is firm and holds it's shape.

Top the peanut butter mixture with the chocolate whipped cream. Freeze the pie for 15 minutes and then crumble the leftover chocolate wafer cookies and sprinkle the pie with them.

From here you can either move the pie into the fridge for a mousse-y cream pie or put it back in the freezer for more of an ice cream-like pie.