No Bake Chocolate  Peanut Butter Pie
Prep time:  60 mins Cook time: 1 min.
Chill Time: 3 hours to overnight
4 tablespoons butter, melted
½ cup chopped peanuts (I used salted peanuts)
1 cup heavy cream
8 ounces cream cheese
1 cup creamy-style peanut butter
1 cup confectioner's sugar
1 14-ounce can sweetened condensed milk
1 teaspoon vanilla extract
1 teaspoon freshly squeezed lemon juice
Thick Milk Chocolate Ganache Drizzle
1 cup milk or semi sweet chocolate chips
½ cup heavy cream 
Caramel Sauce
Add the cookies to the bowl of a food processor and pulse into fine crumbs. Drizzle melted butter through feed tube until moist and you can press clumps together easily. Press mixture into the bottom and about 1-inch up the sides of an 10 inch pie pan
Melt the chocolate and ½ cup heavy cream  in the microwave 45 seconds, stir til smooth and blended, microwave an additional 30 seconds as needed til smooth. Pour ⅔ over bottom of cookie crust and spread to the edges using an off-set spatula. Sprinkle ¼ cup chopped salted peanuts over the melted chocolate. Place pan in the refrigerator while you prepare the filling.
Pour the 8 oz. heavy cream into a bowl and beat using a stand mixer or hand mixer until stiff peaks form. Transfer to a small bowl and store in refrigerator until ready to use. Place the cream cheese and peanut butter in a deep bowl. Beat on medium speed until light and fluffy. Reduce speed to low and gradually beat in the confectioner's sugar. Add the sweetened condensed milk, vanilla extract and lemon juice. Increase speed to medium and beat until all the ingredients are uniform and filling is smooth.
Stir in ⅓ of the whipped cream into the filling mixture (helps lighten the batter, making it easier to fold in the remaining whipped cream). Fold in the remaining whipped cream. Put the bowl in the fridge to set up for 30 min. Pour the filling into the prepared pie pan. refrigerate for three hours or overnight before serving.
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