Peanut Butter and Chocolate Pie Recipe

Bake the crust for 8-10 minutes, just until it's fragrant and set. Let it cool while you prepare the filling.

In an electric mixer fitted with a whip attachment, beat the cream cheese and powdered sugar together until the mixture is completely smooth and light.

Add the remaining 1 cup peanut butter, milk, and peanuts to the cream cheese mixture and whip for about 1 minute, until everything is well combined and fluffy. Scrape this peanut butter mixture into a separate large mixing bowl.

In the same electric mixer (no need to clean it), whip 2 cups of heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until no streaks remain.

Pour the peanut butter filling into the cooled crust, spreading it evenly. Refrigerate for at least 2 hours, or until the filling is firm to the touch and set.

While the pie chills, prepare the chocolate topping. In a saucepan, combine the semi-sweet chocolate with the remaining heavy cream. Heat over medium heat, stirring constantly, until the chocolate is completely melted and the mixture is smooth and glossy. Don't let it boil.