My life as a cat

Cream Cheese Peanut Butter Pie

Crust:

1 c vanilla wafer cookie crumbs
1/2 c finely chopped pecans (about 2 1/4 oz)
6 T melted unsalted butter (3/4 stick)
2 T sugar
1/4 t cinnamon

Mix all ingredients in 9-inch round pie pan. Press mixture firmly into bottom and up sides of pan. Freeze while preparing peanut butter filling.

Filling:

1 1/4 c creamy peanut butter
1 8-oz pkg cream cheese, at room temperature
1 c powdered sugar
2 T unsalted butter (1/4 stick)
1 1/4 c chilled whipping cream
1 T vanilla

Using electric mixer, beat peanut butter, cream cheese, 1/2 c sugar and melted butter in large bowl. Using clean dry beaters, beat cream with remaining 1/2 cup sugar and vanilla in medium bowl until peaks form. Stir 1/4 of cream into peanut butter mixture, then fold in remaining cream (mixture will be thick). Spoon into prepared crust. Refrigerate until firm.

Glaze:

1/2 c whipping cream
4 oz. finely chopped semisweet chocolate

Bring cream to boil in heavy small saucepan. Reduce heat to low. Add chocolate and stir until melted and smooth. Cool glaze slightly; pour over filling. Tilt pan, coating top completely. Refrigerate at least 1 hour. (Can be prepared 1 day ahead.) Cut into wedges to serve. Serves 8.

Enjoy!

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