Cream Cheese Peanut Butter Pie

Bon Appetite Magazine oldie! Cook time is chill time.

• Ready In: 1 hr 30 mins
• Serves: 8

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.

Directions

1. For crust: Mix all ingredients in 9 inch round pie pan.
2. Press mixture firmly into bottom and up sides of pan.
3. Freeze while perparing peanut butter filling.
4. For filling: Using electric mixture, beat peanut butter, cream cheese, 1/2 cup sugar and melted butter in large bowl.
5. Using clean, dry beaters, beat cream with remaining 1/2 cup sugar and vanilla in a medium bowl until peaks form.
6. Stir 1/4 of cream into peanut butter mixture, then fold in remaining cream (mixture will be thick).
7. Spoon into prepared crust.
8. Refrigerate until firm.
9. For glaze: Bring cream to boil in a heavy small saucepan.
10. Reduce heat to low.
11. Add chocolate and stir until melted and smooth.
12. Cool glaze slightly; pour over filling.
13. Tilt pan, coating top completely.
14. Refrigerate at least one hour.