Buttercup Bake Shop Chocolate Peanut Butter Mud Pie
Crust:
6 tablespoons unsalted butter, melted
2 cups chocolate wafer crumbs
2 tablespoons sugar
Filling:
12 ounce. cream cheese, softened
3-4 cup confectioners’ sugar
1 cup creamy peanut butter
1 tablespoon vanilla
1 cup heavy cream
1 cup coarsely chopped peanut butter cups
Garnish:
3/4 cup semisweet chocolate chips
2 tablespoons heavy cream
1/2 cup coarsely chopped unsalted peanuts
1/2 cup (or more) coarsely chopped peanut butter cups
Make the crust by combing all the ingredients and press firmly into a
lightly buttered 9" deep-dish pie pan or casserole. Wrap tightly with
plastic and place in freezer 30 minutes.
Prepare filling by beating on low speed in a medium bowl, the cream cheese
and sugar until smooth. Add peanut butter and vanilla and beat.
In another bowl, whip cream to soft peaks. Gently fold in 1/2 into cream
cheese mixture. Fold in remaining 1/2 just till combined. Fold in peanut
butter cups. Spoon into the crust. Cover and refrigerate 2 hours.
Make the topping by melting the chocolate chips and cream in a small pan and stir until smooth. Let cool 10 minutes. Drizzle over pie and sprinkle with
peanuts and peanut butter cups. Refrigerate 1 hour.
Serves 6-8.