Chocolate cookie crust, fluffy peanut butter filling, and a rich chocolate layer. It looks fancy, but the mixer does most of the work.
Ingredients
- 20 chocolate sandwich cookies, finely crushed
- ¼ cup butter, melted
- 8 oz. cream cheese, softened and divided
- 1 cup creamy peanut butter
- 2 cups heavy cream, divided
- 1 pkg. Pampered Chef French Silk Dessert Mix
- ¼ cup butter, softened
- Optional toppings: chocolate curls, chopped peanut butter candies, or chopped peanuts
Directions
- Preheat the oven to 350°F.
- Combine the crushed chocolate sandwich cookies with the melted butter. Press the mixture firmly into the bottom and up the sides of a pie plate. Bake for 10 minutes, then cool completely.
- Add half of the cream cheese and all of the creamy peanut butter to the Deluxe Stand Mixer. Beat until combined, then whip while slowly adding 1 cup of the heavy cream. Continue whipping until thick and fluffy.
- Spread half of the peanut butter mixture into the cooled crust. Reserve the rest for decorating the top.
- Add the remaining cream cheese, softened butter, and French Silk Dessert Mix to the mixer bowl. Beat until combined, then whip while slowly adding the remaining 1 cup heavy cream. Continue until thick and fluffy.
- Spread the chocolate mixture over the peanut butter layer.
- Pipe the reserved peanut butter mixture around the edge of the pie. Add optional toppings if you’d like.
- Refrigerate for at least 2 hours, or overnight, before serving.
A Note About the Peanut Butter
I used homemade peanut butter in the video. Don’t. It isn’t as creamy or as sweet as regular peanut butter, so the texture wasn’t quite right and I ended up adding sugar. Use regular creamy peanut butter for this one.
Why a Second Mixer Bowl Is Handy
This is one of those recipes where a second mixer bowl comes in handy. I could make one layer, switch bowls, and keep going without stopping to wash the first one. Replacement Mixing Bowl for Deluxe Stand Mixer is linked here for the developer.
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