Plantation Parfait Peanut Butter Pie

Make the crust: Grind the cookies up in a food processor till very fine. Add the melted butter and pulse a couple of times till mixed. Press cookie crumbs into a 9” pie tin. Bake at 350 degrees F for about 5 minutes. Cool. (A store-bought chocolate cookie pie crust will work just fine.)

For the chocolate layer: Melt butter and chocolate in a double-boiler over hot, but not boiling, water. Stir together with a wire whip till thoroughly mixed. Remove from heat and allow to cool to room temperature.

When chocolate has cooled, beat the eggs till frothy in a mixing bowl with the wire whip attachment of your stand mixer or with a hand mixer. Add the sugar, and continue beating till light and fluffy. Add the room temperature chocolate mixture and mix well. Don’t over beat. If it breaks, put it in the ‘fridge for a few minutes, then re-beat it till fluffy. Pour the mixture into the chocolate cookie crust and spread evenly. Put it in the ‘fridge while you whip up the peanut butter part.

For the peanut butter layer: In a separate bowl, whip the cream cheese, powdered sugar, and vanilla till creamy. Add the peanut butter and milk and beat till well creamed. Set aside.

In another bowl, whip the cream till firm peaks form (stop before it turns to butter though!). Plop a small amount of the whipped cream into the peanut butter mixture and stir well (this will lighten the peanut butter mixture). Add the remaining whipped cream into the peanut butter mixture, and fold in until thoroughly combined. Spread this mixture over the chocolate layer and refrigerate for at least 2 hours. Or freeze it for 1 hour.

For the garnish: Whip additional cream, sugar and vanilla till firm peaks form. Garnish pie with whipped cream , chopped peanuts, and chocolate curls.

Note: for the garnish, you may also use whole roasted peanuts and mini-chocolate chips.