Crust:

• 1 cup chocolate wafer crumbs
• 1/2 cup chopped peanuts
• 6 Tbsp. unsalted butter, melted
• 3 Tbsp. sugar

Filling:

• 1 1/4 cup crunchy peanut butter
• 8 ounces cream cheese, softened
• 1 cup powdered sugar, sifted
• 2 tsp. vanilla
• 1 1/4 cup whipping cream

Glaze:

• 1/2 cup cream
• 4 ounces semi-sweet or bittersweet chocolate, chopped

Garnish:

• 3/4 cup whipping cream
• chocolate curls

Use an electric mixer, beat peanut butter, cream cheese and 1/2 cup sugar until smooth. In another bowl, beat whipping cream with 1/2 cup sugar and vanilla until soft peaks form. Gently and gradually fold cream into peanut butter mixture. FILLING WILL BE THICK. Spread filling evenly into prepared crust. Refrigerate until firm.

Bring cream to a boil reduce the heat and stir in chopped chocolate until melted and smooth. Remove pie from refrigerator and pour glaze over top of filling, tilting pie pan to coat top of pie completely. Return to refrigerator until set or overnight.

Whip cream until stiff peaks form. Spoon into pastry bag fitted with a large star tip. Remove pie from refrigerator and pipe large stars on outside edge of pie. If desired, sprinkle with chocolate curls.

Slice and serve.

Yield: Serves 8