Chocolate Peanut Butter Pie Giant Reese'S Cup! - cooking recipe

Ingredients

For crust
3/4 cup crushed graham cracker
3/4 cup crushed chocolate wafer
1/4 cup sugar
1/4 teaspoon cinnamon
1/8 teaspoon mace
1/8 teaspoon ground nutmeg
1/4 cup coarsely crushed sliced almonds
1/4 cup melted butter
1 tablespoon dark rum
1 tablespoon vanilla
For filling
8 ounces cream cheese, softened
1 cup sugar
1 cup creamy peanut butter
2 tablespoons butter, melted
1 cup whipping cream
1 tablespoon vanilla
For topping
4 ounces semisweet chocolate
2 tablespoons butter
2 tablespoons vegetable oil
1/4 cup chopped peanuts

Preparation

To make crust: Combine graham crackers, wafers, 1/4 cup sugar, cinnamon, mace, nutmeg and almonds.
Combine butter, rum and vanilla, and mix with graham cracker combination.
Line 9-inch pie plate with 1 1/2 to 1 3/4 cups of the mixture. (Leftover mixture can be used for cheesecake crust, folded into whipped cream to fill a cake or frozen in an airtight bag.).
To make filling: Whip cream cheese until fluffy and slowly add sugar, peanut butter and butter. Set aside.
Whip cream and vanilla until firm. Blend 1/3 of cream into peanut butter mixture, then fold peanut butter mixture into remaining whipped cream until thoroughly incorporated.
Fill pie crust, smoothing top. Chill.
To make topping: Combine chocolate, butter and oil in top of double boiler. Cool slightly, then spread on cooled peanut butter pie filling, starting from center and working out.
Sprinkle with peanuts, then chill thoroughly. Use hot, dry knife to cut pie. Garnish with whipped cream, if desired.