Chocolate Peanut Butter Truffle Pie

To make the crust, combine butter and crumbs in a bowl until moistened. Press into an 8 or 9-inch pie plate and stick in the fridge while you make the truffle layer.
To make the truffle layer, place chocolate in a large bowl. Heat MP cream in a small saucepan over medium heat until it just begins to bubble. Pour cream over the chocolate and let sit for a minute, then stir continuously until a dark chocolate form. Pour into the crust then stick in the freezer for 30 minutes to set.

For the whipped layer, melt the chocolate, peanut butter and 1/2 cup of cream together, either in the microwave or over a double boiler. Stir constantly until it becomes dark and chocolatey and is completely combined. Let cool completely. Take the remaining cold whipped cream and add it to the bowl of your electric mixer with a whisk attachment. Beat until stiff peaks form, then slowly pour in the chocolate peanut butter mixture, using a spatula to scrape down the sides if needed. Spread whipped layer evenly over the truffle layer, then refrigerate overnight.

Right before serving, whip the other 1 1/2 cups of cream (just like you did when you started for the truffle layer) and spread on top of the pie. Cover with chocolate. Serve immediately.