I’m really behind on posts! I made this way back in May for a special family birthday. It was a special request from my mother-in-law. I had never made a peanut butter pie, so when I found this recipe I had to try it because it was garnished with peanut butter cups! Who can pass up peanut butter and chocolate? Not me!
9 oz chocolate wafer cookies (I used some chocolate animal crackers)
2 oz bittersweet chocolate, coarsely chopped
5 Tbsp butter, melted and cooled to room temp
8 oz cream cheese, room temp
1 cup creamy peanut butter
1/2 cup sugar
1 tsp vanilla
1 cup heavy cream
4 oz semisweet chocolate, chopped
1 Tbsp butter
1/2 cup heavy cream
6 peanut butter cups, coarsely chopped
Preheat oven to 325.
In a food processor, finely grind the cookies and bittersweet chocolate.
Add the butter and pulse until well incorporated and moist clumps form
Transfer to a 9-inch tart pan (or pie tin) with a removable bottom. Press the crumbs evenly into the bottom and up the side.
Bake until set, about 8 minutes. Cool completely.
Beat the cream cheese, peanut butter, sugar, and vanilla until light and fluffy.
In another bowl, beat 1 cup heavy cream until stiff peaks are formed. Gently fold the whipped cream into the peanut butter mixture until combined.
Spoon the peanut butter mixture into the cooled crust. Place the tart in the fridge to set while making the topping.
Place the semisweet chocolate, 1 Tbsp butter, and remaining cream in a heatproof bowl. Microwave in 30 second bursts until hot. Whisk until smooth.
Pour the chocolate evenly over the tart. Garnish with chopped peanut butter cups.
Refrigerate until set, at least 4 hours.