Peanut Butter and Chocolate Pie

• 1 23 cups graham cracker crumbs
• 14 cup sugar
• 6 tablespoons butter, melted and cooled
• 1 cup semi-sweet chocolate chips
• 3 ounces cream cheese, softened
• 1 cup icing sugar, sifted
• 14 cup milk
• 1 cup smooth peanut butter
• 1 tablespoon vanilla extract
• 1 12 cups well-chilled heavy cream
• 4 tablespoons chopped salted peanuts
• chocolate fudge sauce

1. Make crust: Preheat oven to 425F.
2. Combine well crumbs, sugar and butter and press into a 9 inch glass pie plate.
3. Bake for 5 minutes, turn oven off, and bake for a further 4 minutes.
4. Sprinkle in chocolate chips and leave in turned-off oven 1 minute longer.
5. Remove from oven and with a butter knife or off-set spatula, spread melted chocolate chips along bottom and up sides of pastry crust.
6. Cool.
7. Make filling: Beat cream cheese with icing sugar until light and fluffy.
8. Beat in milk, peanut butter and vanilla.
9. In a chilled bowl, beat cream until it holds stiff peaks.
10. Stir 1/3 of the whipped cream into the peanut butter mixture, and fold in remaining cream gently but thoroughly.
11. Turn into shell, sprinkle with peanuts and chill, covered, for atleast 4 hours.
12. Serve with chocolate fudge sauce for whomever wants it.

graham cracker crumbs, sugar, butter, semisweet chocolate chips, cream cheese, icing sugar, milk, smooth peanut butter, vanilla, well, peanuts, chocolate

Taken from www.food.com/recipe/peanut-butter-and-chocolate-pie-70723 (may not work)