Peanut Butter Pie with Fudge Topping

OK, so I never really grew up and I'm STILL addicted To Reese's Peanut Butter Cups...this needs to be refrigerated for 4-5 hours atleast before serving.

• Ready In: 20 mins
• Serves: 8-10

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

Directions

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