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Peanut Butter Cream Pie

Yields: 8 slices

For the Crust:
2 cups coarse chocolate cookie crumbs, plus 1/4 cup for topping
1/4 cup dark brown sugar
6 tablespoons unsalted butter, melted

For the Pie:

8 ounces cream cheese, at room temperature
3/4 cup confectioners' sugar, plus 2 tablespoons, divided
3/4 cup creamy peanut butter, at room temperature
1 cup heavy whipping cream
1 teaspoon vanilla extract
2 ounces shaved milk chocolate
Chopped peanuts, optional
Hot Fudge ice cream topping, optional
Whipped Cream topping, optional

Directions

Crust:

Preheat oven to 350 degrees F.
Melt butter and sugar together in a saucepan over medium heat. Gradually add cookie crumbs and stir to combine well. Press crumb mixture onto the bottom and up the sides of a 9-inch pie dish. Bake crust 10 to 12 minutes. Cool completely.

Pie:

In a large bowl combine the cream cheese, 3/4 cups confectioners' sugar and the peanut butter until the mixture is light and fluffy, about 3 minutes.
In a separate bowl, whip the heavy cream until thick and light. Add the remaining 2 tablespoons confectioners' sugar and vanilla extract. Continue to whip until stiff peaks form.
Carefully fold the whipped cream into the peanut butter mixture. Pour the batter into the pie shell, sprinkle with the shaved milk chocolate and freeze for 4 hours.
If desired, serve with the hot fudge sauce, whipped cream, and chopped peanuts.