Crust: l cup graham cracker crumbs
l/4 cup sugar
l/2 stick butter, melted
Filling: 8 ozs. cream cheese, room temp.
l cup creamy peanut butter
l cup plus 2 tbps. powdered sugar
2 tbps. butter, room temp.
l/2 cup chilled whipping cream
l tbps. vanilla
Topping: l/2 cup whipping cream
6 ozs. semisweet chocolate, chopped
Generously butter 9″ pie pan. Mix all ingredients. Press mixture
evenly in prepared pan. Refrigerate l hour.
Filling: Using electric mixer beat cream cheese & peanut butter in
large bowl until well blended. Add l cup powdered sugar & butter and
beat until fluffy. Beat cream in med. bowl until soft peaks form.
Gradually add remaining 2 tbps. sugar & vanilla and beat to stiff
peaks. Fold l/3 of cream into peanut butter mixture to lighten.
Gently fold in remaining cream. Spoon into crust. Refrigerate until
firm, about 3 hours.
For topping: Bring cream to simmer in heavy small saucepan over low
heat. Add chocolate and stir until smooth. Cool to lukewarm. Spread
topping over pie.
Can be prepared l day ahead. Cover and refrigerate.
Serves 8.
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