Their recipes are as follows:
Crust:
1 3/4C Chocolate Wafer Crumbs
6 Tbsp Unsalted Butter, Melted
3 Tbsp Packed Dark Brown Sugar
Dash of Salt
Note: Do not use store bought pre-made crusts as they are too small for the amount of filling in the recipe
Filling:
6 Oz Cream Cheese, Softened
3/4 C Confectioner's Sugar
1/4 Tsp Kosher Salt
1 1/4C Smooth Peanut Butter
1 Tbsp Vanilla Extract
2C Heavy Cream
1 Oz Dark Chocolate, Melted (for decorating top)
2 Tbsp Smooth Peanut Butter, Melted (for decorating top)
1) Make crust: Preheat oven to 350 degrees. Combine wafer crumbs, butter, brown sugar & salt. Press mixture firmly into bottom & upsides of 9" deep dish pie plate. Bake 8-10 mins until set. Let cool completely on rack.
2) Make filling: Beat cream cheese, confectioner's sugar & salt with a mixer on medium. Speed until fluffy. Beat in peanut butter and vanilla.
3) In a seperate bowl, beat heavy cream until soft peaks form. Whisk 1/3 of whipped cream into peanut butter mixture, then gently fold in remaining whipped cream. Spoon into crust. Freeze uncovered at least 4 hours (or overnight covered with plastic wrap).
4) Before serving: Place melted chocolate in resealable sandwich baggie. Snip tip from one corner of bag to make a small hole. Hold about 5" above pie and drizzle over top. Repeat with peanut butter. Let stand 10 minutes before slicing.
Preheat oven to 375 degrees. Prepare crust and place in 8" or 9" pie plate. Fold, crimp & decorate pie edge. In large bowl, combine eggs, pumpkin, cream, spice, flour, sugar & vanilla until blended. Pour into pie shell. Cover pie edges with foil. Bake 20 minutes. Remove foil and cover pie filling with topping. Bake another 30 minutes or until knife inserted in center comes out clean. Refrigerate 2 hours after cooling. Best served with ice cream or whipped cream.