Peanut Butter Pie with Chocolate Crust

This recipe is Joanna Gaines', from Magnolia network.  I saw her make it on her show and thought how much my son would enjoy this, so I made it for him.  I didn't look to see if I had powdered sugar in the cupboard (I did) so bought it while out shopping for this.  Are you kidding me, a bag of icing sugar was $4.69!!!  I used to love food shopping, now I just feel like I'm getting reamed. 💰😠 ...and I won't even eat this, lol.  What I used:

Crust:

• 10 oz. chocolate wafers or Oreo cookies (about 42 wafers or 24 Oreos)
• 1/3 cup sugar
• 7 tablespoons unsalted butter, melted

Filling:

• 1 cup creamy peanut butter (I used "Jif")
• 1 cup powdered sugar
• 4 oz. cream cheese, at room temperature
• 1/4 teaspoon kosher salt
• 3/4 cup heavy cream
• 1 tablespoon unsalted butter, melted
• 2 teaspoons pure vanilla extract

Whipped Cream:

• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon pure vanilla extract

Crushed peanut brittle, cookie crumble, or nuts, for garnish (optional)

To make the crust: Preheat the oven to 350°F.  In a food processor, pulse the cookies/wafers until they are the consistency of sand. Add the sugar and melted butter and pulse a few more times, until combined.   Using your hands, press the mixture into the bottom and up the sides of a 9-inch pie pan.

Bake for 12 minutes. Let cool for 20 minutes.   (I ended up just buying a pre-made chocolate crust due to transporting the pie.  We were invited to go sailing and I said I'd make this pie and bring it with us.  It came with a pie tin I didn't need back.  We didn't end up going and just as well as it would have been difficult to move this thing after I was done with it!).

To make the filling: In a stand mixer fitted with the paddle attachment, mix together the peanut butter, powdered sugar, cream cheese, and salt on medium speed. With the mixer on low, add the cream, melted butter, and vanilla and whip until the mixture is smooth and fluffy. Pour the mixture into the baked crust.

To make the whipped cream:  In a stand mixer fitted with the whisk attachment, combine the cream, powdered sugar, and vanilla. Start on low speed, then slowly turn the mixer up to high speed and mix until the cream holds a soft peak when you pull the whisk out of the bowl, about 2 minutes.  Spoon the whipped cream on top of the peanut butter filling.

Refrigerate for at least 2 hours. Sprinkle with crushed toffee bits, cookie crumble, or nuts if desired. I used crushed salted peanuts, Skor toffee mini chips and crushed dark chocolate.  

Serve chilled.  I couldn't get a good picture of the pie slice itself, but below is the next day after when it was "fully" set.  That's probably why Joanna Gaines ate the pie straight out of the pan on her show!  I tried two bites and thought it was excruciatingly sweet.  My son emitted an "OMG, that's so good!" when he tried it; so a worthy dessert for sugarholics...  

...Very rich, very peanut buttery and very creamy...Also Joanna just dusted her whipped cream topping with a few cookie crumbs.  I think it needed the extra toppings I put on to give a different crunchy texture.

Store in the refrigerator covered with plastic wrap for up to 3 days.