Peanut Butter Pie

• 1 baked 9-inch graham cracker shell
• 8 oz (224 grm). cream cheese, room temperature
• 3/4 cup (175 ml) powdered sugar
• 1/2 cup (125 ml) chunky peanut butter
• 2 tbsp (30 ml). milk
• 3 tbsp (45 ml). chopped roasted peanuts
• 4 cups (950 ml) heavy cream, whipped with a little sugar to sweeten
• 1/4 cup (60 ml) chopped roasted peanuts
• chocolate shavings
• 1 cup (225 ml) chocolate sauce in squeeze bottle
• powdered sugar in shaker
• fresh mint sprigs

1. Using an electric mixer, beat the cream cheese and powdered sugar until smooth.
2. Add the peanut butter, milk, and peanuts.
3. Beat until mixture is smooth.
4. Fold half of the whipped cream into the peanut butter/cream cheese mixture.
5. Set aside the remaining whipped cream in the refrigerator.
6. Spoon the filling into the prepared pie shell.
7. Refigerate the pie for 1 hour or until set.
8. Place a piece of the pie in the center of the plate.
9. Garnish with the pie with whipped cream, chopped peanuts, chocolate shavings, chocolate sauce, powdered sugar, and mint sprigs.

graham cracker shell, cream cheese, powdered sugar, chunky peanut butter, milk, peanuts, heavy cream, peanuts, chocolate shavings, chocolate sauce, powdered sugar, mint sprigs

Taken from online-cookbook.com/goto/cook/rpage/000B28 (may not work)