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.