This is good to serve to a crowd. It doesn't take much!
This is lethal!
Begin at least 8 hours in advance.
cut into pieces, room temperature.
old-fashioned style or freshly ground)
1 cup plus 2 tablespoons powdered sugar
2 tablespoons (1/4 stick unsalted butter,
room temperature
1/2 cup chilled whipping cream
1 tablespoon vanilla extract
For crust: Generously butter a 9-inch diameter pie plate. Mix all crust ingredients in a medium bowl. Press mixture
evenly in prepared pan. Refrigerate 1 hour.
For filling: Using electric mixer, beat cream cheese and peanut
butter in a large bowl until well blended. Add 1 cup powdered sugar
and butter and beat until fluffy. Beat cream in medium bowl until
soft peaks form. Gradually add remaining 2 tablespoons sugar and
vanilla and beat to stiff peaks. Fold 1/3 of cream into peanut
butter mixture to lighten. Gently fold in remaining cream. Spoon
into crust. Refrigerate until firm, about 3 hours.
For topping: Bring cream to simmer in a heavy small saucepan over
low heat. Add chocolate and stir until smooth. Cool to lukewarm.
Spread topping over pie. Refrigerate until firm, about 3 hours.
Cut into wedges and serve.
1/3 of it can be spread on bottom and sides of the crust and chilled
To serve, spread a little chocolate sauce in the bottom of
a serving dish or dust some cocoa powder over the dish and
