Creamy Peanut Butter Pie
2 cups graham cracker crumps
6 tablespoons melted butter
1 cup smooth peanut butter
1 lb. cream cheese, at room temperature
1 1/2 cups confectioners? sugar
1/3 cup milk
1/4 cup chopped roasted peanuts - optional
6 cups sweetened heavy cream, whipped until thick, in all
1/2 cup chopped salted peanuts - optional
4 ounces chocolate curls and shavings - optional
2 cups chocolate sauce, slightly warm - optional
Crust: reheat the oven to 350 degrees F. In a bowl combine the crumbs, utter and 1/4 cup of the peanut butter. Mix thoroughly. Press the mixture into a 9-inch spring-from pan. Bake until golden and crisp, about 6 to 8 minutes. Remove from the oven and cool completely.
Filling: Using an electric mixer, beat the cream cheese with sugar until smooth. Add the remaining 3/4 cup peanut butter. Beat until smooth. Add the milk and roasted peanuts and beat well. Fold 4 cups of whipped cream into the peanut butter mixture and spoon into the prepared pan. Cover well with plastic wrap and refrigerate until firm, about 2 hours. Remove from the refrigerator and spoon the remaing whipped cream over the entire pie. Slice into individual servings. Garnish with the peanuts, chocolate shaving and chocolate sauce.
Baking Time: 6-8 minutes.