Peanut Butter-Chocolate Icebox Pie
Ingredients
2 cups cinnamon graham cracker crumbs
1/2 cup honey-roasted peanuts, finely chopped
1/2 cup butter, melted
2 (4oz) semi-sweet chocolate baking bar, chopped
2 1/2 cups whipping cream, divided
1 (8oz) pkg cream cheese, softened
1 cup creamy peanut butter
1/2 cup firmly packed light brown sugar
2 tsp vanilla extract
* Reeses Peanut Butter Cups - coarsely chopped
* Dark Chocolate Syrup
Directions
- Preheat oven 350 degrees.
- Stir together graham cracker crumbs, peanuts, and melted butter; firmly press into a lightly greased 9 or 10 inch pie plate (make sure to cover the bottom and the sides)
- Bake for 10-12 minuets or until lightly browned. Cool completely (about 30 minutes)
- Microwave semisweet chocolate and 1 cup whipping cream in a small microwave-safe bowl at MEDIUM (50% power) for 1 1/2 minutes or until chocolate is almost melted, stirring at 30 second intervals. Whisk until chocolate melts and mixture is smooth. (Do not overheat)
- Spoon chocolate mixture onto the prepared crust
- Beat cream cheese, peanut butter, brown sugar and 1/4 cup whipping cream at medium speed with an electric mixer until mixture is light and fluffy
- In a separate bowl, beat vanilla and remaining 1 1/4 cups whipping cream at high speed until stiff peaks form. Fold one-third whipped cream mixture into peanut butter mixture to loosen; fold in remaining whipped cream mixture
- Spread peanut butter mixture over the chocolate layer
- Top with peanut butter cups and drizzle chocolate syrup
- Cover and chill for 4-6 hours
