People with Celiac will rejoice to hear this pie is gluten-free. For the base, I used storebought gluten-free cookies that I had intended for a different purpose and recipient but never got around to. But the Pamela's brand cookies were surprisingly delicious, so I used them.
I also made the recipe into four small pies, and you won't finish even one pie in a single sitting because they're so rich. Two were made in 5-inch pie plates, and two in mini-springform pans that showcase the beautiful sides and base of the pies.
Joe was impressed with the beautiful pies, plus he went back for seconds. I think I came out on top because my gift was a heart pendant, plus some of you might recall I'm no fan of mixing chocolate and PB. And, I just might make those Linzer Hearts again.
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Frozen Chocolate-Peanut Butter Pie
From Martha Stewart's Pies and Tarts
For the Crust
36 chocolate wafer cookies (8 oz), broken into pieces, or 1¾ cups wafer cookie crumbs
6 tbs unsalted butter, melted
3 tbs dark brown sugar
Pinch of salt
For the Filling
6 oz cream cheese, room temperature
¾ cup confectioners' sugar
1 tsp coarse salt
1¼ cups smooth peanut butter
1 tbs pure vanilla extract
2 cups heavy cream
1 oz semisweet chocolate, finely chopped
2 tbs smooth peanut butter
Make the crust: Preheat oven to 350°. In a food processor, pulse wafers until finely ground. In a bowl, combine wafer crumbs, butter, brown sugar, and salt. Press the mixture firmly into bottom and up the sides of a 9-inch pie plate. Refrigerate until firm, about 15 minutes. Bake until set, 8 to 10 minutes. Let cool completely on a wire rack.
(If you are using the mini-springform pans, press the crumbs into the bottoms only of the pans to make a crust base. After baking, cut strips of parchment paper. Tuck them inside the sides of the pans to make a paper collar -- this will help with easy removal and keeping the sides pristine when you unmold the pies.)
Make the filling: With an electric mixer on medium speed, beat cream cheese, confectioners' sugar, and salt until fluffy. Beat in peanut butter and vanilla. In a chilled bowl, beat cream until soft peaks form. Whisk one-third of whipped cream into peanut butter mixture, then gently fold in remaining whipped cream. Spoon filling into cooled crust. Freeze, uncovered, 4 hours (or up to 1 day, covered with plastic wrap).
Garnish the pie: Melt chocolate in heatproof bowl set over (not in) a pan of simmering water. (Alternatively, you can melt it in the microwave.) Transfer melted chocolate to a resealable plastic bag. Snip tip from one corner of bag to make a very small opening. Holding bag about 5 inches above pie, drizzle melted chocolate over top. In a small saucepan over low heat (or in the microwave), melt peanut butter. Place in a resealable plastic bag; snip corner, and drizzle in the same manner as melted chocolate. Let pie stand 10 minutes before slicing.
(If you are using the mini-springform pans, run hot water over a cloth and wring it out. Set the pans on top of the hot cloth. This will help release the bases. After a few minutes, remove the springform rings and run an offset spatula between the crust and pan's base; gently move the pie to a plate. Carefully peel off the parchment paper collar, and proceed with drizzling peanut butter and chocolate as stated above.)