Chocolate Peanut Butter Pie
- 1 cup Darigold Whipping Cream
- 1 tablespoon vanilla
- 8 ounces cream cheese, softened
- 1 cup sugar
- 1 cup peanut butter
- 2 tablespoons Darigold Butter, melted
- 1 cup (4 oz.) graham cracker crumbs
- 1 cup (4 oz.) chocolate cookie crumbs
- 2 tablespoons sugar
- 2 tablespoons coarsely chopped almonds
- pinch of ground cinnamon
- pinch of ground nutmeg
- pinch of ground mace
- 1/4 cup Darigold Butter
- 1/2 teaspoon vanilla
- 1/2 teaspoon rum extract
- 1/4 pound semi-sweet chocolate
- 2 tablespoons Darigold Butter
- 1 tablespoon vegetable oil
Whip whipping cream until firm; whip in vanilla and set aside.
Whip cream cheese until fluffy; slowly add sugar, peanut butter and butter.
Blend 1/3 of whipped cream into peanut butter mixture. Fold peanut butter mixture into remaining whipped cream.
Pour into prepared crumb crust, smoothing top. Cover with plastic wrap and freeze for 2 hours or overnight.
Spread Chocolate Topping over pie, working from center out. Sprinkle with chopped peanuts while chocolate is still soft.
Combine graham cracker crumbs and chocolate cookie crumbs, sugar, almonds, cinnamon, nutmeg and mace; mix well to blend. Melt butter; stir in vanilla and rum extract. Pour butter mixture into crumb mixture and toss until blended; press into bottom and sides of 9-inch pie pan. Bake at 350°F, 10 minutes. Cool.
Combine semi-sweet chocolate, butter and vegetable oil in top of double boiler over medium heat until chocolate melts. Cool slightly.
To serve: Cut pie into 1/8ths. Place pie on serving plate. Garnish with whipped cream. Sprinkle with additional nuts. Drizzle with chocolate sauce (optional).