Chocolate Peanut Butter Pie

 Ingredients

 

For the Chocolate Cookie Crust:

·        (1) regular full-size package chocolate sandwich cookies, crushed into fine crumbs (36 sandwich cookies in total)

·        8 tablespoons unsalted butter, melted

·        1/4 cup Dulce de Leche

·        For the Creamy Milk Chocolate Filling:

·        (2) 4.4 ounce Lindt CLASSIC RECIPE Milk Chocolate Bars

·        2/3 cup heavy cream

·        1/3 cup sour cream

·        1/2 cup skinless dry roasted peanuts

For the Creamy Peanut Butter Filling:

·        8 ounces full-fat cream cheese, at room temperature

·        3/4 cup creamy peanut butter

·        1 cup confectioners' sugar

·        3/4 cup heavy cream

For the Milk Chocolate Ganache Topping: 

·        (1) 4.4 ounce Lindt CLASSIC RECIPE Milk Chocolate Bar

·        1/2 cup heavy creamy

·        1/4 cup salted roasted peanuts

·        Flaky Sea Salt, for garnish (optional)

Instructions

 For the Chocolate Cookie Crust:

Lightly grease the bottom and sides of a 9-inch springform pan. 

In a large bowl combine the crushed cookie crumbs and melted butter, mix well to combine.

Press the crust into the prepared pan, pressing it firmly down in the middle and up the sides. Place crust in the freezer while you prepare the fillings. 

For the Creamy Milk Chocolate Filling: 

Place the chopped milk chocolate in a heatproof medium bowl; set aside.

In a small saucepan over medium-heat, bring the cream and sour cream to a low simmer. Remove from heat and whisk well to combine. Pour the cream on top of the chopped chocolate and whisk well to combine. Fold in the peanuts, then set aside. 

Remove the crust from the freezer. Spread the Dulce de Leche evenly across the bottom, then pour the chocolate filling on top. 

Place the pie back in the freezer while you make the peanut butter filling. 

For the Creamy Peanut Butter Filling:

In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, peanut butter, and confectioners' sugar and beat on medium speed until well-combined; about 2 minutes.

In a separate large bowl, using a handheld electric electric mixer, beat the cream until stiff peaks form, about 2 minutes.

Add half of the whipped cream to the peanut butter mixture and beat on low speed until just combined. Add the remaining whipped cream and, using a large rubber spatula, fold until evenly combined.

Remove the crust from the fridge and gently spoon the filling on top of the chocolate layer. Smooth the surface, then refrigerate, uncovered, for 2 hours.

For the Milk Chocolate Ganache Topping: 

Place the chopped milk chocolate in a heatproof medium bowl; set aside.

In a small saucepan over medium-heat, bring the cream to a low simmer. Remove from heat. Pour the cream on top of the chopped chocolate and whisk well to combine. Cool until the mixture is barely warm. 

Spread the milk chocolate topping over the semi-chilled peanut butter pie. Sprinkle peanuts around the edges of the pie.

Chill, uncovered, in the refrigerator for 6 more hours.

To serve:

Carefully remove the rim from the pan by gently running a thin knife around the crust to loosen it, then remove the springform ring. Use a sharp knife to cut the pie into wedges. Wipe the knife clean between each cut. Serve at once.