Ingredients:

3/4 cup finely ground graham crackers / digestive biscuit

3/4 cup finely ground peanut brittle

1 8 oz room temperature cream cheese

1 cup peanut butter

3/4 cup heavy whipping cream / heavy cream

1 tsp vanilla extract

1/2 cup dark chocolate

1/4 cup heavy cream

6 tbs melted unsalted butter

1/3 cup dark brown sugar

1/4 tsp salt

Directions:

1. In a small mixing bowl combine graham cracker crumbs, peanut brittle crumbs, butter and salt together with a fork. Press into the bottom of a 9 inch pie plate. Refrigerate crust.

2. To prepare the topping. In the bowl of your electric mixer whip cream cheese, peanut butter, brown sugar and vanilla together until smooth and combined. Turn mixer on high and slowly pour a slow stream of heavy cream into the mixture. Stop ever few seconds and allow the mixer to whip the ingredients. Continue to do this until you have used your 3/4 cup heavy cream.

3. Scrape bowl down to ensure all ingredients are full whipped. And then spread it into your crust. Refrigerate.

4. To prepare the chocolate topping. In a small saucepan whisk chocolate and 1/4 cup cream together until smooth and melted. Spread over the top of your chilled pie. Place back in the refrigerator for at least 4 hours. Slice and serve with additional peanut brittle (optional).

Bon Appetit!