Peanut Butter Pie

I made this for Mother's Day, and again for a coworker's birthday today. The recipe I put together from a few different sources, including Baked: New Frontiers in Baking (I love that book).

Peanut Butter Pie

Crust:
30 chocolate wafer cookies, finely crushed (appx. 6 oz.)
1 T sugar
6 T butter, melted

Mix ingredients in a bowl. Press mixture into pie plate and refrigerate while making pie filling.

Filling:
1 ½ c heavy cream
8 oz. cream cheese
1 c smooth peanut butter
2 T vanilla extract
¾ c dark brown sugar (firmly packed)

Whip the cream and set aside. Put remaining ingredients in a mixing bowl and beat until combined and smooth. Fold whipped cream into peanut butter mixture by thirds, and pour mixture into prepared crust.

Topping:
½ c heavy cream
½ c semisweet chocolate chips
¼ c chopped peanuts

Heat cream on low heat on stovetop until bubbly. Add chocolate and stir continuously until mixture is glossy and smooth. Remove from heat and let cool for 5 minutes, then pour on top of prepared pie. Sprinkle peanuts over top of chocolate.

Freeze pie at least four hours; remove from freezer 10 minutes before serving.