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Chocolate Peanut Butter Dream Pie

Source of Recipe

From "Love Welcome Serve" by Amy Nelson Hannon


Recipe Introduction

"This is easily the sweetest, richest dessert in this book. Actually, it's the sweetest, richest dessert that I make, period. I once made two of these pies for a group of my son Luke's high school friends, thinking for sure they'd eat them both. But they could hardly finish their little slices! They never even touched the second pie! It's creamy and thick, peanut buttery and chocolaty. And then it's topped with chopped peanut butter cups and a chocolate drizzle. Listen up: You will need cold milk at the ready!"

List of Ingredients

â—¦ 2 cups chocolate cookie crumbs
â—¦ 8 tablespoons (1 stick) unsalted butter, melted
â—¦ ¾ cup creamy peanut butter
â—¦ 4 ounces (half of an 8-ounce package) cream cheese, at room temperature
â—¦ 1 ½ cups powdered sugar
â—¦ ½ teaspoon vanilla extract
â—¦ 1 (8-ounce) carton Cool Whip, thawed
â—¦ 1 to 2 cups chopped chocolate peanut butter cups
â—¦ ¼ cup semisweet chocolate chips
â—¦ ¼ cup milk chocolate chips
â—¦ 2 tablespoons coconut oil


Recipe

In a small bowl, combine the cookie crumbs and melted butter with a fork until the crumbs are moist. Pour the crumbs into a 9-inch pie plate and press into the bottom and up the sides. Refrigerate the crumb crust while you prepare the filling so it firms up a little.

In the bowl of a stand mixer fitted with the paddle attachment, beat the peanut butter and cream cheese with the powdered sugar and vanilla. On low speed, stir in the thawed Cool Whip. Carefully spread the peanut butter filling into the chilled crumb crust. Cover the top with the chopped peanut butter cups.

In a small microwaveable bowl or glass measuring cup, melt the chocolate chips and coconut oil for 20 seconds at a time until smooth, stirring between each interval. Using a small spoon, drizzle the melted chocolate all over the top of the pie. Chill for at least 1 hour before serving.

Serves 12 to 16