Chocolate - Peanut Butter Cream Layer Pie

Make the chocolate filling

1. To a medium sauce pan over medium heat, add the sugar, and milk and whisk well to combine. Bring mixture to a simmer, whisking frequently. 

2. Meanwhile, add the egg yolks and cornstarch to a bowl and whisk until smooth. 

3. Once the saucepan mixture is simmering, add a few spoonfuls of the hot liquid into the egg yolks and whisk to temper the eggs. Add a few more spoonfuls of the hot liquid into the egg yolks. Then slowly whisk the egg yolk mixture back into the saucepan. Whisk constantly until the mixture begins to thicken and comes to a very gently boil (big bubbles begin to break the surface). 

4. Remove pan from the heat and whisk in the butter, chopped chocolate, and vanilla extract. Stir until completely smooth.

5. Pour filling into the cooled cookie crust and smooth into an even layer. Place a piece of plastic wrap gently on top and refrigerate until filling is set, about 4–6 hours or overnight, if desired. 

Assemble bottom layers

1. Pour chocolate filling into pie crust.
2. Chill in freezer for 30 minutes to firm up the chocolate filling.

Make the peanut butter filling

1. Mix the cream cheese, confectioners' sugar and peanut butter together until smooth.

2. Fold in 1/2 of the whipped topping.

3. Spoon the mixture into the graham cracker crust.

Assemble top layers and chill

1. Spread peanut butter filling evenly on top of chocolate filling and add peanut cups if desired.
2. Chill the pie in the refrigerator for 5-6 hours or even overnight. Slice and serve cold.