Chocolate Crusted Peanut Butter Pie

• 2 cups peanuts, unsalted dry-roaste
• 1/4 cup sugar
• 4 tablespoons butter, unsalted melted
• 3/4 cup chocolate chips (semi-sweet)
• 8 ounces cream cheese (reduced-fat) room temperature
• 1/2 cup peanut butter
• 2 tablespoons peanut butter
• 3/4 cup sugar powdered
• 1/2 cup milk low-fat
• 2 tablespoons peanut butter
• 1 cup heavy whipping cream chillled
• 1/2 ounce chocolate unsweetened for garnish

1. Preheat the oven to 375F (190C).
2. Place all the ingredients for the crust in a large bowl and toss them together with your hands or a wooden spoon.
3. Pat the mixture firmly into a 9" pie plate with your fingers, pushing it as far up the sides of the pan as possible.
4. Place the crust on the center oven rack and bake for 10 minutes.
5. Place it in the freezer to cool completely, 15 minutes.
6. For the filling, using an electric mixer on medium speed, cream the cream cheese, peanut butter and powdered sugar together in a medium size mixing bowl until light and fluffy, about 1 1/2 minutes.
7. Scrape the bowl with a rubber spatula.
8. With the mixer on low speed, gradually add the milk and mix until it is incorporated, 10 seconds.
9. Scrape the bowl and mix several seconds more.
10. Whip the cream in another mixing bowl to soft peaks and fold it into the peanut butter mixture.
11. Scoop the filling into the pie shell and feeze the pie for at least 6 hours.
12. Two hours before serving, move the pie from the freezer to the refrigerator.
13. Shave chocolate over the top right before serving.

peanuts, sugar, butter, chocolate chips, cream cheese, peanut butter, peanut butter, sugar powdered, milk, peanut butter, heavy whipping cream, chocolate

Taken from recipeland.com/recipe/v/chocolate-crusted-peanut-butter-49214 (may not work)