Chocolate-Peanut Butter Pie

Ingredients

Healthy Makerover

Crust

• 1 1/2 cups crushed chocolate wafers
• 1/3 cup unsalted butter, softened

Chocolate Filling

• 1 1/3 cups semi-sweet chocolate chips
• 3/4 cup mini marshmallows
• 1/2 cup low fat sweetened condensed milk
• 1/4 teaspoon vanilla extract
• 3/4 cup heavy cream

Peanut Butter

• 1/2 cup low fat sweetened condensed milk
• 1/2 cup crunchy peanut butter
• 3/4 cup heavy cream, chilled
• 2 tablespoons sugar

Original Recipe

Crust

• 2 cups crushed chocolate wafers (9oz)
• 2/3 cup unsalted butter, softened

Chocolate Filling

• 1 1/3 cups semi-sweet chocolate chips
• 3/4 cup mini marshmallows
• 1/2 cup low fat sweetened condensed milk
• 1/4 teaspoon vanilla extract
• 1 cup heavy cream

Peanut Butter

• 1/2 cup low fat sweetened condensed milk
• 1/2 cup crunchy peanut butter
• 1 cup heavy cream, chilled
• 1/4 cup sugar

Directions

1. 1

   Make Crust. In a food processor, blend chocolate wafers and butter. Press into a 10-inch glass pie plate. Refrigerate at least 45 minutes.

2. 2

   Make Chocolate Filling. In a medium saucepan over low heat, stir chocolate chips, marshmallows and milk until smooth. Transfer mixture to a bowl, stir in vanilla extract and let cool. Beat in heavy cream with an electric mixer until blended. Refrigerate 1 hour.

3. 3

   Make Peanut Butter Filling. In a medium saucepan over low heat, melt milk and peanut butter, mixing well. Let cool. Whip cream and sugar with an electric mixer until almost stiff. Refrigerate 1/2 cup of the whipped cream. Fold remaining whipped cream into peanut butter mixture, then spread evenly into crust. Refrigerate until set.

4. 4

   Beat chocolate filling with an electric mixer on high speed until almost stiff. Spread over peanut butter filling, wrap and refrigerate 3 hours or overnight. Serve with remaining whipped cream.