Instructions

1. Crust:
2. Preheat oven to 350°. Lightly spray a 9-inch pie plate with nonstick cooking spray.
3. Using a food processor, combine Graham crackers, peanuts, and sugar; pulse until finely ground, o not over pulse.
4. Add butter; pulse until blended, pulse 3 to 4 times.
5. Spread crumbs evenly on bottom and sides of prepared pie pan. Using the back of the spoon flatten the bottom well.
6. Bake for 8-10 minutes until lightly browned, remove and set aside to cool completely.
7. Pie filling:
8. In the bowl of a stand mixer, combine peanut butter and cream cheese. Beat at medium speed until smooth, stopping to scrape bowl occasionally. (you could use a hand mixer)
9. Add confectioners’ sugar, beating to blend.
10. While mixer is on low slowly add cream; continue on low speed until combined. Increase speed to high; mix until mixture is thick. (Be careful not to overbeat.)
11. Slowly pour into cooled pie shell, refrigerate 4 to 5 hours until firm.
12. Right before serving whip 1 cup whipping cream with 2 Tablespoons of confectioners' sugar until stiff peaks.
13. Garnish with whip cream dollop, reserved crushed peanut and a drizzle of chocolate sauce.
14. Refrigerate any remaining pie.

• Servings : 8-10 slices
• Ready in : 4 Minutes
• Course : Dessert
• Recipe Type : Pastries & Tarts