Ingredients
1 Prebaked chocolate cookie crust
8 oz semisweet chocolate squares or chips
1 T butter
1/2 c heavy cream
1/2 c heavy cream
1/3 c peanut butter
1/3 c cream cheese
2 T butter
1 t vanilla
1c powdered sugar
1/4 c milk
Preparation
Over low heat, melt chocolate, 1 T butter, and 1/2 c heavy cream, stirring until smooth. Pour into prepared crust, reserving about 4 T for garnish. Chill filled crust for at least one hour. Meanwhile, whip heavy cream at medium-hi speed until light and billowy. Scrape into mixing bowl and set aside. In mixer using same beaters, blend cream cheese, peanut butter, and margerine at medium-low speed. With machine running, add vanilla, then slowly add in powdered sugar until well blended. With machine still running, pour the milk in a thin stream until a uniform consistency is reached. Fold peanut butter mixture into whipped cream, and gently turn into chilled pie crust. Smooth top, spreading filling to edges. Drizzle top with reserved chocolate in a decorative fashion and chill until ready to serve.
