-SAUCE-
1/4 c (1/2 stick) unsalted butter
1/2 c (or more) whipping cream
1/2 c Packed dark brown sugar
1/2 c Sugar
2 tb Light corn syrup
1 ts Vanilla extract
-CRUST-
Nonstick vegetable oil spray
1 pk (9-oz) chocolate wafer
-cookies
5 tb Butter, melted
FILLING
1 pk (8-oz) cream cheese,
-room temperature
1 c Sugar
1 c Crunchy peanut butter (do
-not use old-fashioned style
-or freshly ground)
1 c Chilled whipping cream
2 tb Vanilla extract
-GLAZE-
1/2 c Whipping cream
10 oz Semisweet chocolate, chopped
1/2 c Chopped roasted peanuts
FOR SAUCE: Melt butter in heavy medium saucepan over medium heat. Add
1/2 C whipping cream, both sugars and corn syrup and bring to boil,
stirring frequently. Reduce heat and simmer until slightly thickened,
stirring occasionally, about 5 minutes. Mix in vanilla extract. Cool.
(Sauce can be prepared 1 day ahead. Cover and chill.)
FOR CRUST: Spray 9-inch-diameter glass pie dish with nonstick
vegetable oil spray. Finely grind chocolate wafer cookies in
processor. Transfer cookie crumbs to bowl. Add 5 T melted butter and
stir until moist crumbs form. Press crumb mixture onto bottom and up
sides of prepared dish. Place crust in freezer.
FOR FILLING: Using electric mixer, beat cream cheese and sugar in
large bowl until smooth. Beat in peanut butter. Using electric mixer
fitted with clean dry beaters, beat whipping cream and vanilla
extract in medium bowl to stiff peaks. Fold cream into peanut butter
mixture. Mound filling into chilled crust. Smooth top. Freeze
overnight.
FOR GLAZE: Bring whipping cream to simmer in heavy medium saucepan.
Add chopped semisweet chocolate and stir until melted and smooth.
Cool to lukewarm. Spoon glaze over filling. Sprinkle with chopped
peanuts. Freeze until chocolate sets, about 30 minutes. (Can be
prepared 3 days ahead. Keep frozen.)
Let pie stand 20 minutes at room temperature. Using warm knife, cut
pie into wedges. Place pie on plates. Bring sauce to simmer, thinning
with more cream if necessary. Spoon warm sauce around pie and serve.
Yields
8 servings