PEANUT BUTTER PIE

photo from www.edining.com

for the crust:
1/4 cup granulated sugar
2 ounces ( 57g) semisweet chocolate, finely chopped
1/3 cup roasted peanuts
1 1/4 cups graham crumbs
1/4 cup butter, melted and cooled

For the filling:
10 ounces (300g.) cream cheese, at room temperature
1 1/4 cups peanut butter, smooth
3 tbsp. butter, softened
1 1/3 cups icing sugar, sifted
2/3 cup whipping cream
1 tsp. vanilla extract

For the topping:
2/3 cup whipping cream
6 oz. (180g) semisweet chocolate, finely chopped
1 tbsp. corn syrup
toasted peanuts for garnish

For the crust: Preheat oven to 350F. COmbine sugar, chocolate and peanuts in a food processor. Process until finely chopped. Thoroughly combine the graham cracker crumbs, chopped nut mixture and melted butter in a bowl. Press onto the bottom and sides of a 10 inch pie plate. Bake for 15 minutes, until golden and firm. Cool.

For the filling: Using an electric mixer, beat the cream cheese, peanut butter and butter in a large bowl until light and fluffy. Add the icing sugar and beat until combined. Whip the cream and vanilla in a separate bowl until stiff peaks form. Fold the cream into the peanut butter mixture. Spread in the cooled crust, smoothing with a spatula. Refrigerate for at least 2 to 3 hours.

For the topping: Bring the cream to a slow boil in a heavy saucepan over low heat. Remove from the heat, add the chocolate and stir until smooth. Mix in the syrup. Allow to cool until lit is beginning to thicken slightly but is still smooth. Pour 2/3 of the chocolate over the cooled pie, making sure it covers all the way to the edges. Allow the remainder of the chocolate to cool to room temperature. Using a pastry bag with a small star tip, pipe a decorative edge on the pie. garnish with whole toasted peanuts. Chill until serving time. Store in the refrigerator for up to 4 days.

recipe by wanda beaver