Buckeye Pie

• 1 cup crushed chocolate
• graham crackers (about 10 crackers)
• 2 tablespoons packed dark brown
• sugar
• 4 tablespoons unsalted butter, melted
• 1 cup creamy peanut butter
• 6 ounces cream cheese, softened
• 3/4 cup confectioners' sugar
• 1/4 cup milk
• 2 teaspoons vanilla extract
• 1/2 cup heavy cream
• 4 ounces semisweet chocolate, chopped
• 1/3 cup heavy cream
• 2 tablespoons unsalted butter

1. Make crust: Preheat oven to 350u0b0F. Line a 9-inch square pan with foil, leaving a 1-inch overhang; mist bottom with nonstick cooking spray. Mix crumbs with sugar and butter and press into bottom of pan. Bake until crust is set, 10 minutes. Cool on a wire rack.
2. Make filling: Beat all ingredients except cream with an electric mixer on high speed until smooth, 2 minutes. In a separate bowl, beat cream until stiff peaks form, 2 minutes. Fold whipped cream into peanut butter mixture; pour into pie shell, smoothing top. Cover, pressing plastic wrap directly onto surface of pie. Freeze for at least 5 hours, preferably overnight. Remove pie and place in refrigerator for at least 2 hours.
3. Make glaze: Place chocolate in a bowl. Bring cream and butter to a boil and pour over chocolate. Stir until combined and chocolate is melted. Let cool to room temperature. Remove plastic from pie; spread glaze evenly over top. Chill pie, uncovered, until glaze is set. Keep pie in refrigerator or cooler until ready to eat.

chocolate, graham crackers, brown, sugar, unsalted butter, peanut butter, cream cheese, sugar, milk, vanilla, heavy cream, semisweet chocolate, heavy cream, unsalted butter

Taken from www.myrecipes.com/recipe/buckeye-pie (may not work)