Peanut Butter Pie

Directions

• For the crust, crush cookies in a food processor until there is small grains.  Add the melted butter and continue with the processor until well blended.
• Place crumb mixture into a 9″ pie plate.  Flatten the mixture with the bottom of a dry measuring cup to form crust.  Place in fridge for 10 min.
• For the filling, in a bowl with electric mixer, add the cream cheese, peanut butter and icing sugar.  Blend until smooth.
• Add half the Cool Whip and beat again.
• Pour the filling into the pie crust.  Smooth with a spatula
• For the topping, in a medium size sauce pan, bring the cocoa, milk, and sugar to a full rolling boil.  Boil for 1 minute stirring frequently.
• Remove from heat and cool for 1 minute.
• Add the butter and vanilla and stir until well combined.
• Pour most of the topping over the pie filling.  Reserve some topping to drizzle over finished pie.
• Refrigerate pie for 20 minutes.
• Top with remaining Cool Whip. Drizzle remaining chocolate topping over Cool Whip.
• Keep pie refrigerated until serving.
• Enjoy!