Shelly's Recipe

PEANUT BUTTER PIE II

Category: Pies - Cream and Custard

1 cup graham cracker crumbs
1/2 cup packed brown sugar
1/4 cup butter, melted
2 cups peanut butter
2 cups sugar
2 (8 oz) pkg cream cheese, room temperature
2 tbsp butter, melted
2 tsp vanilla extract
1 1/2 cups whipping cream
4 oz semi-sweet chocolate chips
5 tbsp hot coffee, divided

Combine first 3 ingredients and press into bottom and halfway up sides of a 9 inch springform pan or pie pan.

Beat peanut butter, sugar, cream cheese, 2 tbsp butter and vanilla until smooth and creamy. Beat cream until soft peaks form. Fold in whipping cream into peanut butter mixture. Spoon into crust. Refrigerate for 6 hours.

Melt chocolate with coffee in a double boil over gently simmering water and spread on top of filling. Refrigerate until firm.