2 cups graham cracker crumbs
6 tablespoons melted butter
1 cup smooth peanut butter
1 pound cream cheese, at room temperature
1 1/2 cups confectioners’ sugar
1/3 cup milk
1/4 cup chopped roasted peanuts
6 cups sweetened heavy cream, whipped until thick, in all
1/2 cup chopped salted peanuts
4 ounces chocolate curls and shavings
2 cups chocolate sauce, slightly warm
Preheat the oven to 350 degrees F. In a bowl combine the crumbs, butter and 1/4 cup of the peanut butter. Mix thoroughly. Press the mixture into a 9-inch spring-form pan. Bake until golden and crisp, about 6 to 8 minutes. Remove from the oven and cool completely. Using an electric mixer, beat the cream cheese with sugar until smooth. Add the remaining 3/4 cup peanut butter. Beat until smooth. Add the milk and roasted peanuts and beat well. Fold 4 cups of the whipped cream into the peanut butter mixture and spoon into the prepared pan. Cover with plastic wrap and refrigerate until firm, about 2 hours. Remove from the refrigerator and spoon the remaining whipped cream over the entire pie. Slice into individual servings. Garnish with the peanuts, chocolate shavings and chocolate sauce.
Yield: 8 servings