9"  pie shell 
8 oz. pkg. regular cream cheese
1 cup smooth or crunchy peanut butter
1 1/4 cups unsifted icing sugar
1 cup whipping cream
2 tsp. vanilla
6 squares (6 oz.) semisweet chocolate, coarsely chopped
 

Preparation Time 30 minutes
Baking Time 15 minutes
Microwaving Time 2 minutes
Refrigeration Time 2 hours

Makes 12 servings
 

Recipe from Linda

1. Preheat oven according to pastry crust recipe or package directions, usually 400 degrees. Line a 9" pie plate with pastry. Push pastry sides about 1/2" above edge of plate, to allow for shrinkage. Prick bottom and sides numerous times with a fork. Weigh down crust by placing a piece of foil loosely inside and adding about 1/2 cup of pie weights or uncooked dry beans or rice. Bake in center of oven for 10 minutes. Then remove foil and contents. Continue baking until crust is lightly golden, about 5 minutes. Cool on a rack.

2. In a large mixing bowl, beat cream cheese until easily stirred. Add peanut butter and 1 cup icing sugar. Beat until well mixed and slightly lightened. In a small bowl, using a whisk or an electric mixer, beat 1/2 cup whipping cream until soft peaks form when beaters are lifted. Gradually beat in remaining icing sugar and vanilla. Beat until peaks form when beaters are lifted. To lighten peanut butter mixture, stir in a third of whipped cream mixture. Gently fold in remaining cream, just until mixed. Pour mixture into baked cooled shell and smooth top.

3. Microwave remaining 1/2 cup whipping cream with chocolate, uncovered, from 2 to 3 minutes on medium power. Or heat for about 5 minutes, stirring occasionally, in a double boiler over hot, not boiling, water. Stir until smooth. Cool until lukewarm. Then pour over pie, spreading right to pastry edge. Refrigerate, uncovered, until topping is firm, at least 2 hours. Cover with plastic wrap once topping has set. Refrigerated pie will keep well for up to 2 days, and can be frozen.