Recipe - Cream Cheese Peanut Butter Pie

CRUST
1 cup Vanilla wafer cookie crumbs
One half cup Finely chopped pecans
6 tablespoon Unsalted butter, melted
2 tablespoon Sugar
One fourth teaspoon Cinnamon

FILLING
1 One fourth cup Creamy peanut butter
8 ounce Cream cheese, room temp
1 cup Powdered sugar
2 tablespoon Unsalted butter, melted
1 One fourth cup Whipping cream, chilled
1 tablespoon Vanillla

GLAZE
One half cup Whipping cream
4 ounce Semisweet chocolate,
finely chopped

For crust: Mix all ingredients in 9inch round pie pan. Press mixture
firmly into bottom and up sides of pan. Freeze while preparing peanut
butter filling.

For filling: Using electric mixer, beat peanut butter, cream cheese, One half c
sugar and melted butter in large bowl. Using clean dry beaters, beat cream
with remaining One half cup sugar and vanilla in medium bowl until peaks form.
Stir One fourth of cream into peanut butter mixture, then fold in remaining cream
(mixture will be thick). Spoon into prepared crust. Refrigerate until firm.

For glaze: Bring cream to boil in heavy small saucepan. Reduce heat to low.
Add chocolate and stir until melted and smooth. Cool glaze slightly; pour
over filling. Tilt pan, coating top completely. Refrigerate at least 1
hour.

Can be prepared 1 day ahead. Cut into wedges to serve. Serves 8.

For the success of this recipe, use a creamystyle peanut butter; do not
use an unsweetened freshly ground one.

From the Locust Tree Inn Restaurant in New Paltz, New York. Bon Appetit,
March 1988. Submitted By BRIAN_MACFARLANE@CREST.SRHS.K12.NJ.US (BRIAN
MACFARLANE) On TUE, 21 NOV 95 114439 0500

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini