Chocolate Peanut Butter Pie

I once heard a rumor that there are certain people on this earth, who actually don’t like peanut butter and chocolate together. Seriously. These people baffle me. Chocolate and Peanut butter together is one of greatest love stories of all time, it’s right up there with Romeo & Juliet. And this pie, is one of the best expressions of that love.

I often say no to dessert only to find myself trying to compensate with a variety of “healthier” options that probably in end, have just as many calories, but aren’t nearly as satisfying. So I say, every once in a while, when something really appealing presents itself, I say go for it. Indulge a little. I know I thoroughly enjoyed each and every bite of this one! ;)

Crust

• 1 and half boxes of Oreo cookie crumbs 
• 1/2 cup of melted butter

Peanut Butter Layer

• 1 packages of light cream cheese (2.5 oz) at room temperature
• 1 tbsp of softened butter
• 2/3 cup of icing sugar
• 2/3 cup of smooth peanut butter
• 2 cups of heavy cream (whipped) 

Chocolate Mouse Layer

• 1 packages of milk chocolate chips
• 1/2 cup of semi sweet chocolate chips
• 1 tsp of vanilla extract
• 2 cups of heavy cream (whipped) 

Chocolate Glaze Layer

• 3/4 cup of semi sweet chocolate chips
• 1/3 cup of heavy cream
• 1/2 tsp of vanilla

• chopped peanuts for garnish

 1. In a medium sized bowl, mix together the melted butter and Oreo cookie crumbs. Press into the bottom and up the sides of a 9 inch spring form pan. A drinking glass works great for this. Set aside.

2. In a large bowl or kitchen aid beat together the cream cheese and butter and peanut butter until smooth. Add the icing sugar and beat until fluffy. Fold in the whipping cream and pour over the prepared crust, and smooth the top so it's even. Place in the fridge while you make the next layer.

3.  In a small bowl, melt the chocolate chips in the microwave until smooth. Add the vanilla and fold in the whipping cream until consistent in color. Spread across the peanut butter layer and return to the fridge.

4. In a small sauce pan on low heat, carefully heat the heavy cream, be careful not to burn. Cream should not bubble. Once heated mix in the chocolate chips and stir until they are all melted. Add the vanilla and then pour over the top of the pie, spreading to the crust with the back of a spoon. Garnish with peanuts. Refrigerate for at least 2 hours before consuming.