Peanut Butter Pie with Fudge Topping

• Crust
• graham cracker crumbs↗1 cup
• sugar↗1⁄4 cup
• butter, cut into pieces,room temperature↗1⁄4 cup
• Filling
• cream cheese↗8 ounces
• creamy peanut butter↗1 cup
• icing sugar↗1 cup
• icing sugar↗2 tablespoons
• butter, room temperature↗2 tablespoons
• chilled heavy cream1⁄2 cup
• vanilla extract↗1 tablespoon
• Topping
• whipping cream↗1⁄2 cup
• chocolate, chopped↗6 ounces

Step-by-step instructions

1. 1

   For crust: Generously butter 9 inch glass pie plate.

2. 2

   Mix all crust ingredients in medium bowl and press into plate.

3. 3

   Refrigerate 1 hour.

4. 4

   For filling: Beat cream cheese and peanut butter in large bowl until well blended.

5. 5

   Add 1 cup icing sugar and butter and beat until fluffy.

6. 6

   Beat cream in separate bowl until soft peaks form.

7. 7

   Gradually add remaining 2 tblsps sugar and vanilla and beat to stiff peaks.

8. 8

   Fold 1/3 of cream into peanut butter mixture to lighten.

9. 9

   Gently fold in remainder.

10. 10

    Spoon into crust.

11. 11

    Refrigerate until firm, about 3 – 4 hours.

12. 12

    For topping: Melt chocolate with cream; stir until smooth.

13. 13

    Cool to lukewarm and spread over pie.

14. 14

    Refrigerate until firm, about 3 – 4 hours.

15. 15

    Can be prepared 1 day ahead.