Double-Chocolate Peanut Butter Pie

We had family visiting us in our home recently--Q's big brother, Ben, his son, Canon and Aunt Berdean. Since they were going to be with us a few days after Ben's birthday, Q thought it would be fun to have a special dessert just for him. He requested a peanut butter pie, but I didn't want to make it the traditional way--I wanted it to be a little different. So, I scoured the internet looking for just the right one. I found it here, and couldn't wait to make it!

Take a look at this scrumptious double-chocolate peanut butter pie....

Are ya drooling yet?

Here's the recipe just in case you need to make this today.;) Enjoy....

Double-chocolate peanut butter pie

4 ounces semisweet chocolate, chopped (1/2 cup)

1/2 stick unsalted butter, cut into tablespoons

8 ounces chocolate wafer cookies (9-ounce package), finely ground (2 cups)

8 ounces cream cheese, softened (1 cup)

1 cup chunky peanut butter

1/2 cup sugar

2 teaspoons pure vanilla extract

1 cup well-chilled heavy cream

3/4 cup salted roasted peanuts, chopped

Kosher salt

4 ounces semisweet chocolate, chopped (1/2 cup)

1/2 cup heavy cream

1. Make the chocolate crust. Preheat the oven to 375 degrees. In a medium glass bowl, combine the chocolate and butter and microwave at high power in 20-second intervals until the chocolate is melted. Stir well, then stir in the cookie crumbs. Press the cookie crumbs over the bottom of a 9-inch springform pan and 1-1/2 inches up the side. Bake the crust for 10 minutes, or until set; the crust will continue to firm up as it cools.

2. Meanwhile, make the peanut butter filling. In a large bowl, using a handheld electric mixer, beat the cream cheese with the peanut butter, sugar and vanilla extract until blended. In another bowl, using the same beaters, whip the chilled cream until firm. Fold one-third of the whipped cream into the peanut butter mixture to loosen it, then fold in the remaining whipped cream and 1/2 cup of the chopped peanuts. Spoon the filling into the crust, smoothing the surface. Sprinkle lightly with salt and refrigerate until set, about 3 hours.

3. Make the chocolate topping. In a medium glass bowl, combine the chocolate with the heavy cream and microwave at high power in 20-second intervals until the chocolate is melted and the cream is hot. Stir the chocolate topping until blended, then let cool to barely warm, stirring occasionally.

4. Spread the chocolate topping over the peanut butter filling and refrigerate until just firm, about 15 minutes. Sprinkle the remaining 1/4 cup of chopped peanuts around the edge of the pie. Carefully run a thin knife around the pie crust to loosen it, then remove the outer edge of the pan.

Ben sure loved his pie, and I know you will, too!:)