peanut butter-chocolate chip pie

Whenever my 2.0 comes into town, her family is nice enough to invite me to Sunday dinner. I always like to bring a dessert, because that's how I do. This family is a chocolate loving family. Like, for serious rich, decadent, chocolate insanity loving. I mean—the grandkids eat dark chocolate squares for dessert snacks—if that tells you anything. It took me to get to my 30's before I was down for the dark side like that. So, I always feel like I have to bring my chocolate A-game to these events. This time I brought my favorite combo, peanut butter and chocolate. My offering was a success, and it's safe to say that I will be invited again in the future. Phew!

Peanut Butter-Chocolate Chip Pie, adapted from one of my very favorite food blogs, Bake or Break.

Crust:
1 package Nabisco Famous Chocolate Wafers
1/3 cup granulated sugar

1/4 teaspoon salt
2/3 cup unsalted butter, melted

Filling:
8 ounces cream cheese, softened
1 cup creamy peanut butter
1 cup confectioners’ sugar
1 teaspoon vanilla extract
1 & 1/2 cups heavy cream
1 cup chocolate chips, pulsed a few times in a food processor (I like the mixture of big pieces and fine pieces that come from doing this step)

Preheat oven to 350°. Combine all crust ingredients in a medium bowl, stirring until moistened. Press mixture on bottom and up sides of a 9-inch pie pan. Bake for 10 minutes.

Mix cream cheese, peanut butter, confectioners’ sugar, and vanilla until combined. Whip cream until soft peaks form. Gently fold whipped cream into cream cheese mixture. Fold in already processed chocolate chips. Pour filling into baked crust. Refrigerate for about 4 hours, or until set, before serving. Keep pie refrigerated.