peanut butter and chocolate pie! yum!

INGREDIENTS:

40 thin chocolate wagers, ground fine in a blender or food processor (this makes approximately 2 1/4 cups of crumbs)***also can use keebler chocolate fudge-striped cookies, about 3/4 of the package***

1 stick unsalted butter (1/2 cup), melted

1/2 cup sugar

1 cup milk (or heavy whipping creme)

1 cup creamy peanut butter

1/2 teaspoon vanilla extract

1 1/4 cup well-chilled whipping creme

1/3 cup salted roasted peanuts, chopped fine (you can do this in a blender or food processor)

 

PREPARATION:

Reserve 1/4 cup of cookies crumbs (for decoration). Combine the remaining cookie crumbs and melted butter in a bowl.  Mix well.  Press this combo into the bottom and side of a 10" pie plate.  Chill shell in freezer.

 

In a heavy saucepan dissolve sugar in milk over moderate heat. stir occasionally.  remove pan from heat. Whisk in peanut butter and vanilla until well-combined.  Cool in a bowl set in a larger bowl of ice water.  Stir mixture occasionally.

 

In another bowl beat the whipping cream until it just holds stiff peaks and fold into peanut butter mixture with chopped peanuts.  Pour mixture into shell, smoothing the top.  Sprinkle reserved cookie crumbs on top.  
Freeze pie, uncovered until frozen hard, about 5 hours.  Pie may be made 2 days ahead and frozen, covered with plastic wrap and foil after 5 hours.  Let pie stand in refrigerator 30 minutes before serving.