- 1 1/2 cups crushed chocolate cookies
- 1 cup peanut butter
- 1/4 pound cream cheese
- 3/4 cup powdered sugar
- 2 tablespoons milk
- 2 tablespoons chopped peanuts, plus more for garnish
- 2 cups heavy cream
- Caramel Sauce or Chocolate Sauce, for serving
Preheat oven to 350°F. In a mixing bowl, combine the cookie crust with 1/4 cup of the peanut butter. Combine the mixture thoroughly and press firmly onto the bottom of a 9-inch springform pan. Bake the crust for 8 to 10 minutes.
In an electric mixture with a whip attachment, whip the cream cheese and sugar until smooth. Add the remaining peanut butter, milk and nuts and whip for 1 minute. Turn the peanut butter mixture into a mixing bowl. Whip 2 cups of the heavy cream and fold into the peanut butter mixture. Pour the filling into the prepared crust and refrigerate for 2 hours or until the pie is set.
Remove the pie from the springform pan and place on a serving plate. Cut the pie into serving pieces using a warm knife. Serve drizzled with Caramel Sauce or Chocolate Sauce, as desired, and garnish with the extra chopped peanuts.
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