Ingredients

Instructions

• Make the crust. In a large bowl, mix the cookie crumbs and melted butter until well-combined. Press the mixture into the bottom and up the sides of a 9-inch nonstick or greased pie plate. Place the pie plate in the freezer until firm (at least 10 minutes, but longer is fine).

• Make the filling. Place the contents of the packet of powdered gelatin and the 2 tablespoons of water in a small, microwave-safe bowl, and mix well. Allow to sit for a few moments until the gelatin swells. It will be lumpy. While the gelatin is softening, place the peanut butter and chopped chocolate in a small, heavy-bottom saucepan and cook over medium heat, stirring constantly, until the mixture is melted and smooth (about 1 minute). Add the softened gelatin, and mix until the gelatin is melted and the mixture is smooth again. Set the pan aside to cool briefly.

• In the bowl of a stand mixer fitted with the whisk attachment (or a large bowl with a handheld mixer), place the chilled whipping cream and beat on medium-high speed until stiff (but not dry) peaks form. Transfer the whipped cream to a separate bowl and place it in the refrigerator to chill.

• To the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a handheld mixer), place the cream cheese, confectioners’ sugar and salt, and beat until light and fluffy. Add the vanilla and beat again until combined. Add the melted peanut butter mixture, and beat until very well-combined (about 3 minutes). Add the chilled whipped cream in 3 parts, folding it by hand gently into the mixture until only a few white streaks remain. Pour the mixture into the chilled crust, and smooth the top.

• Place the pie in the refrigerator for at least 4 hours or until set (it will be firm to the touch when set). Allow to sit at room temperature for about 5 minutes before slicing (with a large, wet knife) and serving.