Frozen Peanut Butter Pie

FOR THE CRUST: Preheat oven to 350 degrees F. Combine cookie crumbs, brown sugar, and salt in medium sized bowl. Add melted butter and toss with a fork until well moistened throughout. Press into the bottom and up the sides of a 9-inch pie plate. Refrigerate for 15 minutes then bake for 8-10 minutes or until set. Transfer the pie pan to a wire rack to allow crust to cool completely.

FOR THE FILLING: In a large bowl, combine the cream cheese, powdered sugar, and salt and beat on medium speed for about 3 minutes, or until light and fluffy. Add peanut butter and vanilla. Set aside.

In a medium bowl, whip heavy cream on medium high until soft peaks form. Stir 1/3 of the whipped cream into the cream cheese mixture; use a rubber spatula and gently fold in the rest of the whipped cream until all has been combined.

Transfer filling to the cooled crust and spread evenly. Freeze uncovered for at least 4 hours or up to 1 day covered with plastic wrap.

FOR THE DRIZZLE/GARNISH: Place chocolate in a microwave-safe bowl and heat in 30 seconds increments, stirring after each. Continue until chocolate has melted and is smooth. Transfer to a resealable plastic bag and cut off a tiny bit of the corner. Hold the bag over the pie and drizzle the melted chocolate over the pie. Melt peanut butter in the same fashion and drizzle it on the pie as well. Let topping sit for at least 10 minutes to allow it to set. Return pie to freezer if not serving immediately.

Remove pie from freezer 10-15 minutes before you are ready to serve. Cover leftover pie tightly with both plastic wrap and aluminum foil and store in freezer.