Peanut Butter Cup Pie 2012 Amateur Peanut Butter CRUST 16 oz semisweet chocolate 1 1/2 cups cream 8 Tbsp butter + more for coating pan Coat tart-pan with butter and freeze. Microwave chocolate and cream until melted, then add butter, and stir until creamy. Pour approximately 1/2 of the chocolate mixture into pan and coat the bottom and the sides, then freeze while preparing the filling. Reserve the remaining chocolate mixture to pour on top of filling. FILLING 3/4 cup cream 1 cup cream cheese 2 cups peanut butter, creamy 3/4 cup sugar 1 1/2 tsp vanilla 3 Tbsp cream Whip 3/4 cup cream and set aside. Combine the rest of the ingredients and blend until creamy. Fold in the reserved whipped cream and fill pie shell. Refrigerate for at least several hours, then reheat leftover chocolate mixture and pour over top of pie. Freeze for an hour, then refrigerate. If desired, cut out portion of the pie to resemble bite mark.