Peanut Butter Chocolate Chunk Pie
8 oz cream cheese, softened
1/2 c creamy peanut butter
3 oz Sweet Dark Chocolate, chopped
2/3 c confectioners sugar
1/2 t vanilla
1 c heavy whipping cream
1 9-inch baked chocolate cookie-crumb crust
1 oz Sweet Dark Chocolate, broken into 1-inch pieces
In a small mixing bowl, beat the cream cheese and peanut butter on medium until light and fluffy, approximately 2 minutes. Stir in the chopped chocolate. Add the confectioners’ sugar and vanilla extract, mixing until well blended.
In a large mixing bowl, whip the whipping cream until stiff peaks form. Fold the cream cheese mixture into the whipping cream. Spoon the mixture into the crust. Place the chocolate pieces in a double boiler over hot, but not boiling, water; cover and remove from the heat. Let stand approximately 5 minutes. Stir until smooth. If not melted, remove the bowl and return saucepan to heat. Repeat steps until melted. Drizzle melted chocolate in parallel lines laterally, then vertically to create a crisscross pattern. Chill 2 to 3 hours before serving.