(Recipe adapted from Tate's Cookbook.)
Chocolate pie crust
2 cups of chocolate wafer crumbs or Oreo® cookie crumbs
6 tablespoons salted butter
12 ounces cream cheese
1 1/2 cups creamy peanut butter
1 cup sugar
1/2 teaspoon vanilla
1 cup heavy cream
1 (8 ounce) jar Old School Favorites chocolate Szauce
1 (7 ounce) box Old School Favorites Nutsz (optional)
Preheat oven to 350°F.
For the crust: Melt the butter and add it to a small bowl with the wafer crumbs or Oreo® cookie crumbs. Mix until well combined. Press the mixture into a 9-inch deep bass pie plate to form the piecrust. Bake the crust for 10 minutes. Set it aside and let it cool completely.
For the filling: With a stand mixer or electric hand mixer, beat the cream cheese, peanut butter, sugar, and vanilla in a bowl until they are light and airy. In a separate bowl, beat the heavy cream until it is stiff. Fold the heavy cream into the cream cheese mixture then spoon the combined mixture into the completely cooled crust.
Melt Szauce and spread on top of the pie filling. Garnish with Nutsz (optional). Refrigerate pie for at least an hour before serving.