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Peanut Butter Pie with Fudge Topping



Crust:
1 c Graham cracker crumbs
1/4 c Sugar
1/4 c Unsalted butter; cut into 1/
Filling:
8 oz Cream cheese; softened
1 c Creamy peanut butter
1 c Powdered sugar
2 tb Unsalted butter; softened
1 tb Vanilla extract
1/2 c Heavy cream; well chilled
Fudge topping:
1/2 c Heavy cream
6 oz Semisweet chocolate; chopped


Recipe by: Classic Home Desserts Preheat the oven to 350. In a medium bowl, combine the graham cracker crumbs, sugar and butter until well blended.
Press evenly into a buttered 9" pie pan, reaching up to but not over the rim. Bake until lightly browned, about 10 minutes. Cool the crust completely on a wire rack. Beat the cream cheese and peanut butter with an electric mixer at medium speed until well blended. Add the powdered sugar, butter and vanilla and continue beating until fluffy. Whip the cream until not quite stiff. Fold a large spoonful of the whipped cream into the peanut butter mixture to lighten it; gently fold in the remainder. Carefully spoon the filling into the cooled crust, spreading evenly. Loosely cover the pie and refrigerate until firm, about 3 hours. (You can put it in the freezer, if you'd like to speed it up.) Bring the cream to a simmer in a small, heavy saucepan. Add the chocolate and stir until smooth. Set aside to cool to lukewarm. Gently spread the topping over the cooled pie. Refrigerate until firm, about 3 hours. Serve cold.













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