Chocolate-Peanut Butter Pie

Ingredients for the Crust:

1 3/4 cups chocolate wafer crumbs, from about 36 cookies

6 tablespoons butter, melted

3 tablespoons packed dark-brown sugar

pinch of salt

Ingredients for Pie Filling:

6 ounces cream cheese, room temperature

3/4 cup confectioners sugar

1 teaspoon coarse salt

1 1/4 cups smooth peanut butter

1 tablespoon vanilla extract

2 cups heavy cream

1 ounce dark chocolate, melted, for decorating

2 tablespoons smooth peanut butter, melted, for decorating

Directions:

Preheat the oven to 350 degrees. Make the crust by combining wafer crumbs, butter, brown sugar, and salt. Press mixture firmly into bottom and up sides of 9" deep-dish pie plate. Bake until set, about 10 minutes. Let cool on a wire rack.

Make the filling by beating cream cheese, confectioners sugar, and salt with a mixer on medium speed until fluffy. Beat in the peanut butter and vanilla.

Beat heavy cream until soft peaks form. Whisk 1/3 of the whipped cream into the peanut butter mixture, then gently fold in the remaining whipped cream. Spoon the filling into cooled crust. Freeze, uncovered, for at least 4 hours (or overnight, covered with plastic wrap).

Place melted chocolate in a resealable plastic bag. Snip tip from one corner of bag to make a very small opening. Holding the bag about 5 inches above the pie, drizzle melted chocolate over the top. Repeat with melted peanut butter.

Let stand for 10 minutes before slicing.