Creamy Milk Chocolate Peanut Butter Pie

Say hello to your new favorite dessert: Milk Chocolate Peanut Butter Pie! Each bite is creamy, crunchy, and so CHOCOLATEY!!!

Raise your hand if you love chocolate! Now, raise your hand if you love peanut butter! I know your hand is in the air and I know you’re ready to sink your fork into a slice of this creamy milk chocolate peanut butter pie…

For the Chocolate Cookie Crust:

  • (1) regular full-size package chocolate sandwich cookies, crushed into fine crumbs (36 sandwich cookies in total)
  • 8 tablespoons unsalted butter, melted
  • 1/4 cup Dulce de Leche 

For the Creamy Milk Chocolate Filling:

  • (2) 4.4 ounce Lindt CLASSIC RECIPE Milk Chocolate Bars
  • 2/3 cup heavy cream
  • 1/3 cup sour cream 
  • 1/2 cup skinless dry roasted peanuts

For the Creamy Peanut Butter Filling:

  • 8 ounces full-fat cream cheese, at room temperature
  • 3/4 cup creamy peanut butter
  • 1 cup confectioners' sugar
  • 3/4 cup heavy cream 

For the Milk Chocolate Ganache Topping:

  • (1) 4.4 ounce Lindt CLASSIC RECIPE Milk Chocolate Bar
  • 1/2 cup heavy creamy 
  • 1/4 cup salted roasted peanuts 
  • Flaky Sea Salt, for garnish (optional)

For the Chocolate Cookie Crust:

  1. Lightly grease the bottom and sides of a 9-inch springform pan. 
  2. In a large bowl combine the crushed cookie crumbs and melted butter, mix well to combine.
  3. Press the crust into the prepared pan, pressing it firmly down in the middle and up the sides. Place crust in the freezer while you prepare the fillings. 
  4. For full instructions :

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