Pies, tarts and crisps

Made with chocolate sandwich cookie crumbs, cream cheese and heavy cream. 7h 30m, makes 10, 13 ingredients.

Recipe by cakemehometonight.com

Prep

1h

Cook

6h

Total

7h 30m

Makes

10

Ingredients

• 2 cups chocolate sandwich cookie crumbs
• 2 tbsp granulated sugar
• 6 tbsp salted or unsalted butter (melted)
• 8 oz cream cheese (room temperature)
• 1 cup powdered sugar
• 1 cup creamy peanut butter
• 2 tsp vanilla extract
• 1 cup heavy cream
• 1 cup heavy cream
• 2 tbsp powdered sugar
• ½ tsp vanilla extract
• 8 peanut butter cups (roughly chopped)
• 2 tbsp creamy peanut butter (melted)

Instructions

Method by cakemehometonight.com. Cook it from their page if you can, so the people who developed and tested it get the visit.

1. In a mixing bowl, stir together the chocolate cookie crumbs, granulated sugar, and melted butter until well combined. Pour the crumbs into a 9-inch pie pan and spread evenly along the bottom and up the sides of the pan. Use a flat-bottomed measuring cup to firmly press the crumbs into the pan to form the crust. Chill the crust for 30 minutes.
2. In a large mixing bowl with an electric hand mixer, cream the softened cream cheese, powdered sugar, peanut butter and vanilla extract until well combined. Add the heavy cream and mix on medium speed until the filling is smooth.
3. Pour the filling into the chocolate cookie crust and spread evenly with an offset spatula. Chill the peanut butter pie for at least 6 hours or overnight in an airtight container or carefully wrapped in plastic wrap.
4. To make the whipped cream, use an electric mixer to whip the heavy cream, powdered sugar and vanilla extract on medium-high speed until stiff peaks form. Fill a piping bag fitted with a Wilton 1M piping tip with the whipped cream and pipe it onto the chilled peanut butter pie.
5. Garnish the peanut butter pie with chopped peanut butter cups and drizzle on melted peanut butter.