Cream Cheese Peanut Butter Pie - cooking recipe

Ingredients

Crust
1 cup vanilla wafer crumbs
1/2 cup finely chopped pecans
6 tablespoons unsalted butter, melted
2 tablespoons sugar
1/4 teaspoon cinnamon
Filling
1 1/4 cups creamy peanut butter, not natural
1 (8 ounce) package softened cream cheese
1 cup powdered sugar
2 tablespoons melted unsalted butter
1 1/4 cups chilled whipping cream
1 tablespoon vanilla
Glaze
1/2 cup whipping cream
4 ounces semisweet chocolate, finely chopped.

Preparation

For crust: Mix all ingredients in 9 inch round pie pan.
Press mixture firmly into bottom and up sides of pan.
Freeze while perparing peanut butter filling.
For filling: Using electric mixture, beat peanut butter, cream cheese, 1/2 cup sugar and melted butter in large bowl.
Using clean, dry beaters, beat cream with remaining 1/2 cup sugar and vanilla in a 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 a 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 one hour.