Peanut Butter Pie With Fudge Topping

• Crust
• 1 cup graham cracker crumbs
• 1/4 cup sugar
• 1/4 cup butter, cut into pieces,room temperature
• Filling
• 8 ounces cream cheese
• 1 cup creamy peanut butter
• 1 cup icing sugar
• 2 tablespoons icing sugar
• 2 tablespoons butter, room temperature
• 1/2 cup chilled heavy cream
• 1 tablespoon vanilla extract
• Topping
• 1/2 cup whipping cream
• 6 ounces chocolate, chopped

1. For crust: Generously butter 9 inch glass pie plate.
2. Mix all crust ingredients in medium bowl and press into plate.
3. Refrigerate 1 hour.
4. For filling: Beat cream cheese and peanut butter in large bowl until well blended.
5. Add 1 cup icing sugar and butter and beat until fluffy.
6. Beat cream in separate bowl until soft peaks form.
7. Gradually add remaining 2 tblsps sugar and vanilla and beat to stiff peaks.
8. Fold 1/3 of cream into peanut butter mixture to lighten.
9. Gently fold in remainder.
10. Spoon into crust.
11. Refrigerate until firm, about 3 - 4 hours.
12. For topping: Melt chocolate with cream; stir until smooth.
13. Cool to lukewarm and spread over pie.
14. Refrigerate until firm, about 3 - 4 hours.
15. Can be prepared 1 day ahead.

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Taken from www.food.com/recipe/peanut-butter-pie-with-fudge-topping-70835 (may not work)