Ingredients:
1 pre-baked pie shells
1 (8 ounce) packages cream cheese
1 cup smooth peanut butter or 1 cup crunchy peanut butter
1 1/4 cups icing sugar
1/2 cup whipping cream
2 1/2 teaspoons pure vanilla extract
1/2 cup whipping cream
6 semi-sweet chocolate baking squares, chopped
1/2 cup chopped peanuts
Directions:
In a large bowl beat cream cheese until smooth.
Add peanut butter and 1 cup of the sugar.
Beat until well blended.
In a small bowl beat 1/2 cup of whipping cream until soft peaks form.
Gradually beat in remaining 1/4 cup sugar and vanilla.
Slowly fold cream mixture into peanut butter mixture.
Pour into cooled pie shell.
For the topping-in a double boiler over hot but not boiling water melt chocolate and cream together, whisking until smooth.
Cool to luke warm and then pour over pie.
You may need to rock the pie back and forth to get even coverage.
One inch in from the edge form a circle with the chopped nuts and then chill for at least 2 hours.
Once topping has set you can cover with plastic wrap.
You can freeze this pie for storage or for a frozen summer treat.
Servings: Serve
Time preparation: 30 min.
Time total: 30 min.