Shelly's Recipe

PEANUT BUTTER CREAM PIE WITH CHOCOLATE LACE

Category: Pies - Cream and Custard

For the Crust:
1/3 cup butter, melted
1 1/3 cups finely crushed chocolate wafers (about 25)

For the Filling:
3/4 cup whipping cream
2 tbsp sifted powdered sugar
1 tsp vanilla
One 8 oz pkg cream cheese, softened
1/2 cup peanut butter
1/2 cup sifted powdered sugar
1/4 cup milk

For the Chocolate Lace:
1/2 cup semisweet chocolate pieces or chopped semisweet chocolate
1 1/2 tsp vegetable shortening
1/4 cup finely chopped peanuts

Crust: Combine margarine or butter and crushed wafers. Spread mixture evenly into a 9-inch pie plate. Press onto bottom and sides to form a firm, even crust. Chill in refrigerator while preparing filling.

Filling: In a medium mixing bowl beat whipping cream, 2 tbsp powdered sugar, and the vanilla till soft peaks form; set aside. In a large mixing bowl beat cream cheese and peanut butter till light and fluffy. Add 1/2 cup powdered sugar and the milk; beat till smooth and creamy. Fold the whipped cream mixture into the peanut butter mixture. Spoon evenly into the crust. Cover and chill for 4-6 hours.

Chocolate Lace: Place the chocolate pieces or chopped chocolate and shortening in a heavy plastic bag. Close bag and put section with chocolate in a small bowl of warm water. Let stand till melted. Snip off one corner of the bag. Pipe small designs onto waxed paper-lined baking sheets. Let stand till dry, then peel the chocolate from the waxed paper and use to garnish each serving. Store in the refrigerator.