Chocolate Peanut Butter Pie

This one came from Martha Stewart Living - August '07. I haven't made it yet, but it seems pretty simple and I can't wait to try it out.

• Ready In: 4 hrs 15 mins
• Serves: 8

Ingredients

• For the Crust

• 1 3⁄4 cups  chocolate wafer crumbs (about 36 cookies)
• 6  tablespoons unsalted butter, melted
• 3  tablespoons  packed dark brown sugar
• 1  pinch salt

• For the Filling

• 6  ounces cream cheese, room temperature
• 1⁄4 cup confectioners' sugar
• 1  teaspoon coarse salt
• 1 1⁄4 cups  smooth peanut butter
• 1  tablespoon pure vanilla extract
• 2  cups heavy cream
• 1  ounce dark chocolate, melted, for decorating
• 2  tablespoons  smooth peanut butter, melted, for decorating

Directions

1. Make the crust: Preheat oven to 350 degrees. Combine wafer crumbs, butter, brown sugar, and salt. Press mixture firmly into bottom and up sides of a 9-inch deep-dish pie plate. Bake until set, 8 to 10 minutes. Let cool on a wire rack.
2. Make the filling: Beat cream cheese, confectioners' sugar, and salt with a mixer on medium speed until fluffy. Beat in peanut butter and vanilla.
3. Beat heavy cream until soft peaks form. Whisk one-third of the whipped cream into the peanut butter mixture, then gently fold in remaining whipped cream. Spoon filling into cooled crust. Freeze, uncovered, at least 4 hours (or overnight, covered with plastic wrap).
4. Place melted chocolate in a resealable plastic bag. Snip tip from one corner of bag to make a very small opening. Holding bag about 5 inches above pie, drizzle melted chocolate over top. Repeat with melted peanut butter. Let stand 10 minutes before slicing.
5. Cook time includes freezing time.