Peanut Butter Cup Pie

Chocolate Crumb Crust:
1 1/2 cups chocolate wafer cookie crumbs
1/4 cup sugar
1/4 cup butter, melted and cooled
Pie:
6 ounces dark chocolate, chopped and
divided
1 1/2 cups creamy peanut butter, room
temperature
1/2 cup plus 2 Tablespoons confectioners’
sugar
4 Tablespoons butter, room temperature
1/2 teaspoon vanilla extract
pinch of salt

Preheat oven to 350 degrees F. In a
medium bowl, combine chocolate crumbs,
sugar and butter and stir well. Pat into a
9-inch pie plate. Bake for 14 to 17 minutes,
until firm at the edges. Cool completely
before using. Melt 3 ounces of dark
chocolate in a small, microwave-safe bowl.
Pour melted chocolate into chocolate crumb
pie crust and spread evenly over crust with
a pastry brush. Refrigerate for 10 minutes
to allow chocolate to set up. In a food
processor, combine peanut butter,
confectioners’ sugar, softened butter,
vanilla extract and a pinch of salt. Whiz
until very smooth. Pour into prepared
crust. Melt remaining 3 ounces of dark
chocolate and drizzle over top of peanut
butter filling using a pastry bag or simply
by drizzling chocolate off tines of a large
fork. Chill pie for at least 4 hours before
slicing and serving.