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Cream Cheese Peanut Butter Pie

Author/Submitted by:
Servings: 8
Categories: Chocolate / Desserts / Pies & Pastries

1  cup  vanilla wafer cookie crumbs
1/2  cup  finely chopped pecans
6  tablespoons  unsalted butter, melted
2  tablespoons  sugar
1/4  teaspoon  cinnamon
1 1/4  cups  creamy peanut butter
8  ounces  cream cheese, room temp
1  cup  powdered sugar
2  tablespoons  unsalted butter, melted
1 1/4  cups  whipping cream, chilled
1  tablespoon  vanillla
1/2  cup  whipping cream
4  ounces  semisweet chocolate, finely chopped

For crust: 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. For filling: 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. For glaze: 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. For the success of this recipe, use a creamy-style peanut butter; do not use an unsweetened freshly ground one. From the Locust Tree Inn Restaurant in New Paltz, New York. Bon Appetit, March 1988. By "Lloyd A. Carver" <> on Jan 5, 1996

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