For crust
Use homemade or store bought graham cracker crust
Melt in microwave, in 15 second increments:
1/3 cup Semi-Sweet Chocolate Chips
1 Tbsp. Milk
Stir until chocolate is smooth and shiny. Spread along the bottom and side of pie crust. Set aside.
For Filling
In a mixing bowl, combine:
1/2 cup Powdered Sugar
4 oz. Cream Cheese, room temperature
Mix until smooth. Add:
1 (3.3 oz) pkg White Chocolate Instant Pudding Mix
1/2 cup Peanut Butter
Pinch of Salt
Mix until well combined. Add:
1 cup Milk
Stir until combined. Add:
6 oz. Cool Whip
Whip until well combined and filling looks uniform in color and texture. Pour into prepared pie crust.
Topping
Toast over medium heat:
1 cup Salted Cocktail Peanuts, roughly chopped
Stir nuts gently while toasting to prevent scorching. Toast for 3 minutes, or until the peanuts become fragrant and slightly deeper in color. Remove from heat and allow to cool. Place evenly over top of pie, gently pressing into filling to form a top crust. Drizzle with additional melted chocolate if desired. Freeze for at least 4 hours before serving. Enjoy!
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