Peanut Butter Pie With Fudge Topping - cooking recipe

Ingredients

Crust
1 cup graham cracker crumbs
1/4 cup sugar
1/4 cup butter, cut into pieces,room temperature
Filling
8 ounces cream cheese
1 cup creamy peanut butter
1 cup icing sugar
2 tablespoons icing sugar
2 tablespoons butter, room temperature
1/2 cup chilled heavy cream
1 tablespoon vanilla extract
Topping
1/2 cup whipping cream
6 ounces chocolate, chopped

Preparation

For crust: Generously butter 9 inch glass pie plate.
Mix all crust ingredients in medium bowl and press into plate.
Refrigerate 1 hour.
For filling: Beat cream cheese and peanut butter in large bowl until well blended.
Add 1 cup icing sugar and butter and beat until fluffy.
Beat cream in separate bowl until soft peaks form.
Gradually add remaining 2 tblsps sugar and vanilla and beat to stiff peaks.
Fold 1/3 of cream into peanut butter mixture to lighten.
Gently fold in remainder.
Spoon into crust.
Refrigerate until firm, about 3 - 4 hours.
For topping: Melt chocolate with cream; stir until smooth.
Cool to lukewarm and spread over pie.
Refrigerate until firm, about 3 - 4 hours.
Can be prepared 1 day ahead.