Prep Time
30 Mins
Bake Time
8 Mins
Freeze Time
30 Mins
Chill Time
1 Hour
Yield
Makes 8 servings

How to Make It

Step 1

Combine crushed crackers, 1/3 cup sugar, and melted butter in a medium bowl. Press mixture on bottom and up sides of an ungreased 9-inch deep-dish pieplate.

Step 2

Bake at 350° for 8 minutes or until golden brown. Let cool on a wire rack.

Step 3

Stir together chocolate candy bar pieces and 3 Tbsp. warm whipping cream until chocolate is melted and smooth. Pour into cooled piecrust.

Step 4

Beat 2/3 cup whipping cream at medium-high speed with an electric mixer until soft peaks form.

Step 5

Beat together cream cheese and confectioners sugar at medium speed with an electric mixer until blended. Add peanut butter, 1/3 cup whipping cream, 1 tsp. vanilla, and white chocolate, beating at medium speed until blended. Fold in 2/3 cup whipped cream. Spread mixture evenly over milk chocolate layer in pan. Cover and freeze 30 minutes or until slightly firm.

Step 6

Spread Ganache evenly over chocolate layer, and sprinkle with chopped nuts.

Step 7

Beat remaining 1 cup whipping cream at high speed with an electric mixer until soft peaks form. Add 1/4 cup confectioners sugar and remaining 1/2 tsp. vanilla, beating until stiff peaks form.

Step 8

Spoon cream mixture into a 1-qt. zip-top plastic bag. (Do not seal.) Snip a tiny hole in 1 corner of bag, and pipe onto edges of pie by gently squeezing bag. Cover and chill at least 1 hour. Garnish, if desired.

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