1 cup chocolate graham cracker crumbs
1/4 cup confectioner's sugar
1/2 stick softened butter
Mix and press into pie plate or bottom of springform. Refrigerate 1 hour.
8 oz. cream cheese, room temp
1 cup creamy peanut butter
1 cup plus 2 T. confectioner's sugar
2 T. butter, softened
1/2 cup chilled whipping cream
1 T. vanilla extract
Beat cream cheese and peanut butter in an electric mixer until well blended. Add 1 cup conf. sugar and butter, beat until fluffy.
Whip cream in a small bowl until soft peaks form. Gradually add remaining 2 T conf. sugar and vanilla, beat until stiff. Fold 1/3 of whipped cream into peanut butter mixture to lighten, then gently add the rest. Spoon into crust and refrigerate for 3 hours.
1/2 cup whipping cream
6 oz. chocolate chips
Bring cream to a simmer over low heat. Add chips, stir until smooth. Cook to lukewarm. Spread over pie. Refrigerate another 2-3 hours until firm.
Can be prepared 1 day ahead if covered.