Peanut Butter and Chocolate Cream Pie

A peanut butter-infused graham cracker crust is filled with a fluffy peanut butter and chocolate cream cheese filling loaded with chopped roasted peanuts.

Recipe Ingredients:

Crust:
1 1/2 cups graham cracker crumbs
1/4 cup butter, melted
1/4 cup smooth peanut butter

Filling:
1 (8-ounce) package cream cheese, softened
1/4 cup smooth peanut butter
3/4 cup powdered sugar
1/2 cup semisweet chocolate chips, melted, cooled to room temperature
3 tablespoons milk
2 tablespoons chopped roasted peanuts
2 cups heavy cream, whipped

Lightly sweetened whipped cream for accompaniment
Chocolate sauce, slightly warm for accompaniment
Chopped salted peanuts for garnish (optional)
Chocolate shavings garnish (optional)

Cooking Directions:

1. Preheat the oven to 350°F (175°C).
2. For Crust: In a bowl combine the crumbs, butter and peanut butter, mixing thoroughly. Press mixture into a 9-inch pie plate. Bake about 6 to 8 minutes or until golden and crisp. Remove from the oven and cool completely before filling.
3. For Filling: Using an electric mixer, beat the cream cheese with sugar until smooth. Add peanut butter and melted chocolate. Beat until smooth. Add the milk and chopped peanuts and beating well.
4. Fold half the whipped cream into the peanut butter mixture and spoon into the prepared pie shell.
5. Cover with plastic wrap and refrigerate until firm, about 2 hours.
6. Remove from the refrigerator and spoon the remaining whipped cream* over the entire pie.
7. Slice into individual servings. Garnish with a dollop of lightly sweetened whipped cream, chocolate sauce, peanuts and chocolate shavings.

Makes 8 servings.