Shelly's Recipe

PEANUT BUTTER SILK PIE

Category: Pies - Cream and Custard

1 (8 oz) pkg cream cheese, room temperature
1 cup sugar and creamy peanut butter
1 tbsp butter, melted
1 tsp vanilla extract
1 cup whipping cream, beaten until stiff
1 (9 inch) chocolate cookie crumb crust
1 cup semi-sweet chocolate chips
3 tbsp brewed coffee
Chopped peanut, garnish

Filling: Beat first 5 ingredients until creamy. Gently fold in half the whipped cream, and then fold in remaining cream until blended. Spread filling in crust; smooth top.

Topping: Combine chocolate pieces and coffee in a saucepan and continue stirring until chocolate is smooth. Cool chocolate slightly and pour over top of filling. Refrigerate pie for 1 hour or until chocolate is firm, then cover loosely with plastic wrap and refrigerate overnight. Sprinkle with nuts.