Cream Peanut Butter Pie with Chocolate Coffee Topping

• 1 1/2 cups graham cracker crumbs
• 2 tablespoons sugar
• 1/2 cup butter, unsalted = melted and cooled
• 1 1/2 cups heavy whipping cream
• 12 ounces cream cheese =cut into squares
• 1 cup peanut butter
• 3/4 cup sugar superfine
• 2 teaspoons vanilla extract
• 3/4 cup chocolate chips (semi-sweet)
• 1 tablespoon butter
• 2 tablespoons coffee strong brewed

1. Crust: Mix together graham cracker crumbs, sugar and butter.
2. Press into 9 inch pie plate or 9 inch springform pan.
3. Freeze 1 hour.
4. Filling: Using electric mixer beat heavy cream on high speed until stiff peaks form.
5. Set aside.
6. Beat together cream cheese, peanut butter, sugar and vanilla in large bowl.
7. (You can use same beaters.)
8. Beat until light and fluffy.
9. Fold half of the whipped cream into peanut butter mixture until combined.
10. Add remaining half of cream.
11. Fold until well blended.
12. Spoon mixture into frozen crust.
13. Spread evenly.
14. Cover lightly with foil and refrigerate about 4 to 6 hours.
15. Topping: In small saucepan melt together the chocolate chips, butter and coffee.
16. Stir over low heat untilsmooth.
17. Cool about 15 minutes.
18. Spread over top of pie leaving a 1 inch rim around edges without topping.
19. Chill 1 hour.

graham cracker crumbs, sugar, butter, heavy whipping cream, cream cheese, peanut butter, sugar superfine, vanilla, chocolate chips, butter, coffee

Taken from recipeland.com/recipe/v/cream-peanut-butter-pie-chocola-5903 (may not work)