Peanut Butter Pie with Fudge Topping




1 1/2
cups graham cracker crumbs
cup granulated sugar
cup unsalted butter, at room temperature





cup heavy cream, chilled
tablespoons plus 1 cup confectioners' sugar
tablespoon pure vanilla extract
8-ounce package cream cheese, at room temperature
tablespoons unsalted butteer, at room temperature
cup creamy peanut butter
cup semisweet chocolate chips
Whipped cream, for garnish
Dark chocolate shavings, for garnish



Preheat the oven to 350 degrees.  Grease a 9-inch deep-dish pie pan with butter.


To prepare the crust, in a bowl, combine the crumbs, granulated sugar, and butter and mix until the mixture has the consistency of rolled oats.  Transfer to the prepared pan and press onto the bottom and all the way up the sides to form a crust.  Carefully line ;with aluminum foil and fill with pie weights.  Bake for 12 minutes, until golden brown.  Carefully remove the pie weights and foil and allow to cool completely on the cooling rack.


To prepare the filling, in a bowl, combine 1/2 cup of the cream with the 2 tablespoons confectioners’ sugar and the vanilla.  With an electric mixer on high speed, whip until soft peaks form.  Set aside.


In a separate bowl, combine the cream cheese, butter, and peanut butter.  With the electric mixer on high speed, whip until light and fluffy.  Add the 1 cup confectioners sugar and whip again.  Fold in the sweetened whipped cream.  Pour the filling into the pie crust.  Smooth out to the edges and refrigerate for at least 3 hours.


To prepare the topping, place the chocolate chips in a microwave-proof bowl and microwave on high for 30 seconds; stir vigorously until smooth.  Add the remaining 1/2 cup cream and whisk until thickened.  Pour over the top of the pie.  Spread to the edges and refrigerate overnight, until set.


To serve, bring the pie to room temperature, if desired, or serve chilled.  Cut into wedges and place on dessert plates.  Garnish each serving with whipped cream and chocolate shavings. 


Serves 6 to 8.