Instructions

• In a medium bowl, stir 2 cups shortbread cookie crumbs and 6 tablespoons (84 g) melted butter with a fork until the crumbs are evenly moistened. Press the mixture firmly and evenly into the bottom and up the sides of a 9" pie plate to form a crust. Chill in the refrigerator until the crust is firm (about 15 minutes) or until ready to fill.
• In a mixing bowl, beat 8 ounces (226 g) cream cheese at room temperature with a hand mixer until smooth.
• Add 1 cup peanut butter, 1/2 cup (100 g) granulated sugar, and 1 teaspoon vanilla extract to the cream cheese. Beat until the mixture is smooth and combined.
• Fold 1 container (8 ounces) Cool Whip gently into the peanut butter mixture until mostly combined; stir carefully—a few small lumps are fine. Spread the filling evenly into the chilled crust.
• Place 2 ounces (57 g) semi-sweet chocolate in a microwave-safe bowl. Microwave in 30-second increments, stirring between each, until the chocolate is melted and smooth (about 1 minute total). Do not overheat.
• Stir the melted chocolate into the remaining Cool Whip (the remaining 1/2 container, 4 ounces, about 1/2 cup) until evenly combined. Spread this chocolate mixture evenly over the peanut butter filling.
• Chill the pie in the refrigerator at least 4 hours or overnight until firm. Slice to serve. Optionally garnish individual slices with additional Cool Whip.