Double-chocolate Peanut Butter Pie

Description
Contributed by Catsrecipes Y-Group
 * Yield: 8 servings
 * Recipe provided by: Food & Wine

Ingredients

 * 4 ounces semisweet chocolate, chopped
 * ¼ cup unsalted butter, cut into tablespoons
 * 8 ounces chocolate wafer cookies, finely ground
 * 8 ounces cream cheese, softened
 * 1 cup chunky peanut butter
 * ½ cup sugar
 * 2 teaspoons pure vanilla extract
 * 1 cup well-chilled heavy cream
 * ¾ cup salted roasted peanuts, chopped
 * kosher salt
 * 4 ounces semisweet chocolate, chopped
 * ½ cup heavy cream

Chocolate crust

 * 1) Preheat the oven to 375°F.
 * 2) In a medium glass bowl, combine the chocolate and butter and microwave at high power in 20-second intervals until the chocolate is melted.
 * 3) Stir well, then stir in the cookie crumbs.
 * 4) Press the cookie crumbs over the bottom of a 9-inch spring-form pan and 1½ inches up the side.
 * 5) Bake the crust for 10 minutes, or until set; the crust will continue to firm up as it cools.

Peanut butter filling

 * 1) Meanwhile, in a large bowl, using a hand-held electric mixer, beat the cream cheese with the peanut butter, sugar and vanilla extract until blended.
 * 2) In another large bowl, using the same beaters, whip the chilled cream until firm.
 * 3) Fold one-third of the whipped cream into the peanut butter mixture to loosen it, then fold in the remaining whipped cream and ½ cup of the chopped peanuts.
 * 4) Spoon the filling into the crust, smoothing the surface.
 * 5) Sprinkle lightly with salt and refrigerate until set, about 3 hours.

Chocolate topping

 * 1) In a medium glass bowl, combine the chocolate with the heavy cream and microwave at high power in 20-second intervals until the chocolate is melted and the cream is hot.
 * 2) Stir the chocolate topping until blended, then let cool to barely warm, stirring occasionally.
 * 3) Spread the chocolate topping over the peanut butter filling and refrigerate until just firm, about 15 minutes.
 * 4) Sprinkle the remaining ¼ cup of chopped peanuts around the edge of the pie.
 * 5) Carefully run a thin knife around the pie crust to loosen it, then remove the spring-form ring.
 * 6) Using a sharp knife, cut the pie into wedges.
 * 7) Run the knife under hot water and dry it between each cut.