Chocolate Peanut Butter Pie

Ingredients

• Prepared 9-inch Crumb Crust
• 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

Instructions

1. Whip whipping cream until firm; whip in vanilla and set aside.

2. Whip cream cheese until fluffy; slowly add sugar, peanut butter and butter.

3. Blend 1/3 of whipped cream into peanut butter mixture. Fold peanut butter mixture into remaining whipped cream.

4. Pour into prepared crumb crust, smoothing top. Cover with plastic wrap and freeze for 2 hours or overnight.

5. Spread Chocolate Topping over pie, working from center out. Sprinkle with chopped peanuts while chocolate is still soft.

Crumb Crust: Combine 1 cup (4 oz.) each graham cracker crumbs and chocolate cookie crumbs, 2 tablespoons sugar, 2 tablespoons coarsely chopped almonds, pinch each ground cinnamon, ground nutmeg and ground mace; mix well to blend. Melt 1/4 cup Darigold Butter; stir in 1/2 teaspoon vanilla and 1/2 teaspoon 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.

Chocolate Topping: Combine 1/4 pound semi-sweet chocolate, 2 tablespoons Darigold Butter and 1 tablespoon 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).