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Creamy Peanut Butter Pie with Fudge Sauce Topping



1 Servings
-----------------------------------CRUST-----------------------------------
14 Oreo cookies
1/2 c (1 stick) unsalted butter
-melted
3 tb Finely chopped roasted
-peanuts
----------------------------------FILLING----------------------------------
1 pk (8 oz) cream cheese room
-temp
1 c Sugar
2 ts Vanilla extract
3/4 c Plus
2 tb Creamy peanut butter
-(do not use old fashion ok
-or freshly ground)
1/4 c Finely chopped roasted
-peanuts
1 c Chilled whipping cream
----------------------------------TOPPING----------------------------------
1/2 c Whipping cream
1/2 c Sugar
1/4 c Unsalted butter
2 oz Chocolate chopped
1/2 ts Vanilla extract


For crust: Preheat oven to 375 Line 9 inch metal pie pan with foil finely grind oreo cookies in processor, add butter and peanuts and blend until moise and crumbs form. Press mixture firmly onto bottom and sides of pie pan. Bake crust 5 min. freeze crust 30 min. Turn pan upside down,. releasing crust gently peel off foiul. Return crust to pie dish. Transfere crust to refrigerator.
For filling: Using electric mixer, beat cream cheese in large bowl until smooth beat in sugar and vanilla. gradually beat in peanutbutter mix i n nuts. In another bowl beat in chilled whipping cream to stiff peaks. Fold cream into peanut butter mixture in 4 additions. Transfer filling to crust mounting slightly. Refrigerae at least 6 hours or over night. For topping. Stir whipping cream and sugar in heavy med saucepan over med heat until sugar dissolves; Simmer without stirring until reduced to 2/3 c. about 6 min. Add buuter unsweetened chocolate & vanilla stir until melted and smooth. Let topping stand until cool but still pourable abut 15 min. Spoon topping over pie covering completely. Refrigerate until set at least 4 hours. Can be done a day ahead.













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