Buckeye Pie

Ingredients

• 2 tablespoons brown rice dark packed
• 1 cup chocolate crushed
• 0.8 cup powdered sugar 
• 6 ounces cream cheese softened
• 1 cup creamy peanut butter 
• 10  graham crackers 
• 0.3 cup cup heavy whipping cream 
• 0.5 cup cup heavy whipping cream 
• 0.3 cup milk 
• 4 ounces bittersweet chocolate chopped
• 12 servings sugar 
• 2 tablespoons butter unsalted
• 4 tablespoons butter unsalted melted
• 2 teaspoons vanilla extract 

Equipment

• bowl
• frying pan
• oven
• wire rack
• plastic wrap
• hand mixer
• aluminum foil

Directions

1. Make crust: Preheat oven to 350F. Line a 9-inch square pan with foil, leaving a 1-inch overhang; mist bottom with nonstick cooking spray.
2. Mix crumbs with sugar and butter and press into bottom of pan.
3. Bake until crust is set, 10 minutes. Cool on a wire rack.
4. Make filling: Beat all ingredients except cream with an electric mixer on high speed until smooth, 2 minutes. In a separate bowl, beat cream until stiff peaks form, 2 minutes. Fold whipped cream into peanut butter mixture; pour into pie shell, smoothing top. Cover, pressing plastic wrap directly onto surface of pie. Freeze for at least 5 hours, preferably overnight.
5. Remove pie and place in refrigerator for at least 2 hours.
6. Place chocolate in a bowl. Bring cream and butter to a boil and pour over chocolate. Stir until combined and chocolate is melted.
7. Let cool to room temperature.
8. Remove plastic from pie; spread glaze evenly over top. Chill pie, uncovered, until glaze is set. Keep pie in refrigerator or cooler until ready to eat.