Double Decker Chocolate Peanut Butter Pie

When I was in fourth grade, my teacher taught us how to make a peanut butter pie.  It was the first time I had ever eaten one and I thought it was the best thing ever.  Naturally, I asked her for the recipe so I could keep making it again and again.  And I did, at least a couple more times.  But, years passed and the recipe got pushed to the back of my box.  Suddenly, the other day, I found myself thinking about it.  But, I figured I would really kick it up this time.  After all, do you know what's better than a peanut butter pie?  A chocolate peanut butter pie, with more chocolate and peanut butter, and Reeses peanut butter cups for even more chocolatey peanut buttery goodness.  Oh yes!  

So, that's exactly what I did.  I filled a crust with melted chocolate, topped it off with the peanut butter cream cheese layer, then made a layer of chocolate cream cheese on top of that.  Drizzled the pie with chocolate ganache and melted peanut butter, and sprinkled chopped peanut butter cups to finish it off.  The result was smooth, creamy, rich and decadent.  It brought back the memories of that pie from fourth grade and is still one of the best things ever.   

Double Decker Chocolate Peanut Butter Pie

1 baked pie crust
1/2 c. semisweet chocolate chips, melted

Chocolate layer:
4 oz. cream cheese, softened
1/4 c. powdered sugar
3/4 c. bittersweet chocolate chips
3 Tbsp. half-and half
1/2 (8 oz.) container of Cool Whip

Peanut Butter Layer:
4 oz. cream cheese, softened
1/3 c. peanut butter (creamy or crunchy)
1/2 c. powdered sugar
1/4 c. milk
1/2 (8 oz.) container of Cool Whip

For topping:
chocolate ganache
1 Tbsp. peanut butter, microwaved for 30 seconds
5 mini Reeses peanut butter cups, chopped

Bake the pie crust as directed.  Melt the 1/2 cup of chocolate chips and spread into the baked pie crust, on the bottom and sides.  

For the chocolate layer:
Combine the chocolate and half-and-half in a microwave-safe bowl and heat in the microwave, on 50% powder, for 1 minute.  Stir together until well combined.  Reserve 1/4 cup of the ganache.

Beat the cream cheese with the powdered sugar, and then beat in the rest of the chocolate ganache.  Fold in the Cool Whip. 

For the peanut butter layer:
Beat the cream cheese, peanut butter, powdered sugar, and milk until smooth and well combined.  Fold in the Cool Whip.  

For the assembly:
Spread the peanut butter mixture evenly in the crust.  Spread the chocolate mixture evenly on top of the peanut butter layer.  Drizzle with the reserved ganache and melted peanut butter.  Sprinkle with the chopped peanut butter cups.  Chill in the fridge for 4 hours before serving. 


 Chocolate cream cheese layer from Chocolate Chocolate and More