A peanut butter-infused graham cracker crust is filled with a fluffy peanut butter and chocolate cream cheese filling studded with chopped roasted peanuts.

Peanut Butter and Chocolate Cream Pie

1 1/2 cups graham cracker crumbs
1/4 cup butter, melted
1/2 cup smooth peanut butter - divided use
1 (8-ounce) package cream cheese, softened
3/4 cup powdered sugar
1/2 cup semisweet chocolate chips, melted, cooled to room temperature
3 tablespoons milk
2 tablespoons chopped roasted peanuts
2 cups heavy cream, whipped

Lightly sweetened whipped cream for accompaniment

Chocolate sauce, slightly warm for accompaniment
Chopped salted peanuts for garnish (optional)
Chocolate shavings garnish (optional)

1. Preheat the oven to 350°F (175°C).
2. In a bowl combine the crumbs, butter and 1/4 cup of the peanut butter, mixing thoroughly. Press mixture into a 9-inch pie plate. Bake about 6 to 8 minutes or until golden and crisp. Remove from the oven and cool completely before filling.
3. Using an electric mixer, beat the cream cheese with sugar until smooth. Add the remaining 1/4 cup of peanut butter and melted chocolate. Beat until smooth. Add the milk and chopped peanuts and beating well.
4. Fold half the whipped cream into the peanut butter mixture and spoon into the prepared pie shell.
5. Cover with plastic wrap and refrigerate until firm, about 2 hours.
6. Remove from the refrigerator and spoon the remaining whipped cream* over the entire pie.
7. Slice into individual servings. Garnish with a dollop of lightly sweetened whipped cream, chocolate sauce, peanuts and chocolate shavings.

Makes 8 servings.