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Chocolate Peanut Butter Pie

1 1/2 c. graham crackers
1/2 c. sugar
8 tablespoons (1 stick) unsalted butter, melted

12 oz. cream cheese, at room temp.
1 1/2 c. peanut butter
1 1/2 c. sugar
1 c. heavy or whipping cream

1/2 c. sugar
1/2 c. heavy or whipping cream
2 oz. good-quality unsweetened chocolate
4 tablespoons (1/2 stick) unsalted butter
1/2 teaspoon vanilla extract

Preheat the oven to 350F.

Combine the graham cracker crumbs, sugar and melted butter in a
mixing bowl, and stir together thorougly. Press the mixture into
the bottom and sides of a 9-inch pie plate. Bake the crust for 8
minutes. Then set it aside to cool completely.

Mix the cream cheese, peanute butter, and sugar together in a large
bowl until well-blended. Whip the cream with an electric mixer
until stiff, and fold it into the cream cheese mixture. Spoon the
filling into the cooled crust.

Combine the sugar and cream in a saucepan and bring to a boil.
Reduce the heat and simmer, without stirring, for 6 minutes. Remove
the pan from the heat, add the chocolate and butter, and stir until
melted. Then stir in the vanilla. Carefully pour the topping over
the pie, and refrigerate, uncovered, for at least 4 hours.


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