Peanut Butter Pie With Fudge Topping

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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.

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Steps

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For crust: generously butter 9 inch glass pie plate.

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

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Refrigerate 1 hour.

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

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

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Beat cream in separate bowl until soft peaks form.

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

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

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Gently fold in remainder.

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Spoon into crust.

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Refrigerate until firm , about 3 4 hours.

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For topping: melt chocolate with cream.

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Stir until smooth.

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Cool to lukewarm and spread over pie.

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Refrigerate until firm , about 3 4 hours.

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Can be prepared 1 day ahead.

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Ingredients

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graham cracker crumbs, sugar, butter, cream cheese, creamy peanut butter, icing sugar, heavy cream, vanilla extract, whipping cream, chocolate