The crumb crust, which arrived on the American dessert scene in the 1950s, set off a craze for easy icebox pies, such as this decadent peanut butter and choclate concoction.
1 3/4 cups chocolate wafer crumbs (from about 36 cookies)
6 tablespoons unsalted butter, melted
3 tablespoons packed dark-brown sugar
Pinch of salt
6 ounces cream cheese, room temperature
3/4 cup confectioners' sugar
1 teaspoon coarse salt
1 1/4 cups smooth peanut butter
1 tablespoon pure vanilla extract
2 cups heavy cream
1 ounce dark chocolate, melted, for decorating
2 tablespoons smooth peanut butter, melted, for decorating
Make the crust: Preheat oven to 350 degrees. Combine wafer crumbs, butter, brown sugar, and salt. Press mixture firmly into bottom and up sides of a 9-inch deep-dish pie plate. Bake until set, 8 to 10 minutes. Let cool on a wire rack.
Make the filling: Beat cream cheese, confectioners' sugar, and salt with a mixer on medium speed until fluffy. Beat in peanut butter and vanilla.
Beat heavy cream until soft peaks form. Whisk 1/3d of the whipped cream into the peanut butter mixture, then gently fold in remaining whipped cream. Spoon filling into cooled crust. Freeze, uncovered, at least 4 hours (or overnight, covered with plastic wrap).
Place melted chocolate in a resealable plastic bag. Snip tip from one corner of bag to make a very small opening. Holding bag about 5 inches above pie, drizzle melted chocolate over top. Repeat with melted peanut butter. Let stand 10 minutes before slicing.