Today is Pi Day (3.14), so she let them eat Chocolate Peanut Butter Pie!

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I am most certainly not a mathematician and the only reason I know its Pi day is because my dearest husband told me so!  Any excise I have to make dessert, though, I grab it!

This recipe is a cross between a Martha Stewart recipe and the one I received in my in box today from Pillsbury.

Enjoy!

Crust:
1 3/4 cups chocolate wafer crumbs (one pack of Chocolate Sandwich Cookies with middles removed)
3 Tablespoons Light Olive Oil

Truffle Filling
1/2 cup Whipping Cream
1 cup Dark Chocolate Chips
1 teaspoon Vanilla

Peanut Butter Filling:
1 cup  plus 2 Tablespoons Whipping Cream
1 package (8 ounce) Cream Cheese
1-1/4 cups Peanut Butter
1 cup Powdered Sugar

Topping:
Melted Peanut Butter
Melted Chocolate or chocolate sauce


To make the crust: Combine chocolate wafers in a food processor and pulse cookies are crumbled.  Stream in oil until crumbs appear most and old together when pressed between two fingers. Press mixture firmly into bottom and up sides of a 9-inch deep-dish pie plate.

Meanwhile, heat 1/2 cup whipping cream over medium heat until hot. Remove from heat; stir in 1 cup chocolate chips and the vanilla until smooth. Spread filling in bottom of crust. Refrigerate while working on remaining topping.

Make the filling: in medium bowl, beat 1 cup whipping cream with electric mixer on high speed until stiff peaks form. Set aside. Next, beat cream cheese, confectioners' sugar with a mixer on medium speed until fluffy. Beat in peanut butter.  Add the extra 2 tablespoons of cream to the mixture if it looks too stiff and crumbly.  Fold the whipped cream gently into the cream cheese/peanut butter mixture. Carefully spread over chocolate filling. Refrigerate until set, about 2 hours.