We love the peanut butter chocolate combination, and this pie is rich and delicious. You can't eat a large piece but it is satisfying if you are a PB fan. This is the crust I use for my Chocolate Mousse Pie (Mike's favorite) It is more of a thick cookie than a brownie but is easy to make and I like it better than an Oreo crust. This is the basis of my recipe but I simplified it some, especially the amounts. It makes a nice 10 inch pie.
For the crust: Melt ½ C. butter add to 1 devils food cake mix and two lightly beaten eggs. Stir until blended well. Make a roll and cut in half. Spray a 10 inch pie pan and press the half into the bottom and squish up the sides. Even the edges some. Bake 350 for 10 minutes…no more. The dough will slump down from the top some but it won’t affect the pie. Freeze the other half of the dough for another pie or add some chocolate chips and nuts and bake as cookies (great cookies)
Peanut Butter Layer –
Beat Together until smooth
4 oz. of cream cheese
¾ C. powdered sugar
½ C. peanut butter
1/8 tsp. salt
½ tsp. vanilla
Beat 1 ½ C. heavy cream until stiff. Fold 1 cup of the whipped cream into the peanut butter mixture. Pour into the bottom of the cooled crust.
Chocolate Layer –
Heat 4 T. half and half and stir in 3 T. sugar until dissolved (reheat if cooled). Add 1 Cup of semisweet chocolate chips and stir until smooth. Cool to lukewarm. Fold in ¼ C. of the whipped cream until blended then fold in the remaining cream with ½ tsp. vanilla. Pour over the peanut butter layer. Chill until firm.
For the Glaze: Bring 1/3 cup heavy cream to boil add ½ C. chocolate chips. (semisweet or milk) add ¼ tsp. vanilla and stir until smooth. Cool in the refrigerator for 10 minutes and pour over the pie and chill until solid.