Peanut Butter Fudge Pie

• 1 chocolate wafer pie crust (I buy the already made ones)
• 1 (12 ounce) package cream cheese, at room temp
• 1 12 cups creamy peanut butter
• 1 cup sugar, plus
• 2 tablespoons sugar, divided
• 2 cups heavy cream, divided
• 1 (12 ounce) jarchocolate fudge sauce
• chocolate curls (optional)
• chopped peanuts (optional)

1. FILLING: In large bowl at medium-high speed beat cream cheese, peanut butter and 1 cup sugar until light and fluffy, 4 minutes.
2. Mixture may look curdled.
3. In another bowl beat 1 cup cream until stiff peaks form.
4. Stir 1/4 of whipped cream into peanut butter mixture; fold in remaining whipped cream.
5. Spread half of mixture into crust; spread with fudge sauce.
6. Refrigerate pie and remaining peanut butter mixture until mixture is starting to get firm, about 1 hour.
7. Top pie with remaining peanut butter mixture.
8. Using spoon, softly swirl.
9. Refrigerate at least 8 hours or overnight.
10. Cover loosely after 1 hour.
11. Before serving, beat remaining cream and sugar until stiff peaks form.
12. If desired, transfer whipped cream to pastry bag fitted with star tip; pipe or spoon into mounds over pie.
13. Sprinkle with curls and peanuts if desired.

chocolate wafer pie crust, cream cheese, peanut butter, sugar, sugar, heavy cream, sauce, chocolate curls, peanuts

Taken from www.food.com/recipe/peanut-butter-fudge-pie-85700 (may not work)