Chocolate Peanut Butter Icebox Pie

Ingredients

• 22 peanut butter sandwich cookies (such as Nutter Butter, from 1 [16-oz.] pkg.)
• 5 Tbsp. butter, melted
• 2 Tbsp. cornstarch
• 3 large egg yolks
• 1 (14-oz.) can sweetened condensed milk
• 1 cup whole milk
• 2 tsp. vanilla extract
• ¾ cup 60% cacao bittersweet chocolate chips (4½ oz.)
• 2 cups Best-Ever Whipped Cream (recipe, this page )

Instructions

1. 1Preheat the oven to 375 degrees Fahrenheit and lightly coat a 9-inch pie pan with cooking spray. Pulse the peanut butter sandwich cookies in a food processor for about 45 to 60 seconds until they turn into fine crumbs.
2. 2Transfer two and three-quarter cups of the cookie crumbs to a medium bowl, discarding any extra. Pour the melted butter over the crumbs and stir until the mixture is evenly moistened.
3. 3Firmly press the crumb mixture into the bottom and up the sides of the prepared pie pan. Bake for 8 to 10 minutes until lightly browned, then transfer to a wire rack to cool completely for about 20 minutes.
4. 4While the crust finishes cooling, whisk the cornstarch and egg yolks together in a medium saucepan until the mixture is completely smooth.
5. 5Slowly whisk in the sweetened condensed milk, whole milk, and vanilla extract. Place the saucepan over medium heat and bring the liquid to a simmer while whisking constantly.
6. 6Keep the mixture at a simmer and continue whisking for about 2 minutes until it thickens into a pudding-like consistency.
7. 7Take the pan off the heat and whisk in the chocolate chips for about 1 minute until they melt completely. Pour the warm filling through a fine mesh strainer directly into the cooled crust, discarding any solids left in the strainer, and smooth the top with a spatula.
8. 8Place the pie in the refrigerator uncovered for at least 8 hours, or up to 2 days, until the filling is fully set.
9. 9Spoon dollops of whipped cream around the outer edge of the chilled pie and sprinkle with chopped chocolate-covered peanuts before serving.

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