Ask for It: Roosevelts’ Nobel Prize Peanut Butter Pie

Instructions

1. For the crust: heat the oven to 375 F.
2. In a medium microwave-safe bowl, melt the butter. Add the chocolate and stir until melted, reheating a bit more if needed.
3. Add the Oreo crumbs and stir until evenly combined.
4. Press the Oreo crumb mixture evenly over the bottom and up the rim of a 10-inch tart pan with a removable bottom.
5. Bake the crust for 10 minutes, then cool on a rack.
6. For the peanut butter filling: in a large bowl of an electric mixer, beat the cream cheese with the peanut butter, sugar and vanilla extract on medium speed for a couple of minutes until the ingredients are well blended.
7. In another large bowl, using an electric mixer, whip the cream until stiff peaks form.
8. Add 1/3 of the whipped cream to the peanut butter mixture and beat on low speed to combine.
9. Add the remaining cream and, using a large rubber spatula, fold until evenly combined.
10. Spoon the filing into the crust, smoothing the surface.
11. Refrigerate, uncovered, for about 1 hour.
12. For the topping: in a medium microwave-safe bowl, combine the chocolate with the heavy cream and microwave on high power in 20-second intervals until the chocolate is just melted and the cream is hot. Stir until well blended, then cool to barely warm, stirring occasionally.
13. Spread the chocolate topping over the chilled peanut butter filling and sprinkle the chopping peanuts around the edge of the tart.
14. Chill, uncovered, in the refrigerator for 3 more hours.