Chocolate peanut butter pie

Crust

• 1½ cups finely crushed digestive cookies
• ½ cup sugar
• 8 tablespoons melted butter

Preheat oven to 350°F (175°C). Mix graham crackers crumbs, sugar and melted butter in a bowl and stir until well blended. Press mixture into the bottom and sides of a 9 inch pie plate. Bake crust for 8 minutes and set aside to cool.

Filling

• 12 oz. cream cheese
• 1½ cups peanut butter (preferable unsalted)
• 1½ cups sugar
• 1 cup whipping cream

Mix cream cheese, peanut butter and sugar until well blended. Whip the cream until stiff, and fold into the cream cheese mixture. Spoon the filling into the crust.

Topping

• ½ cup sugar
• ½ cup heavy or whipping cream
• 2 oz. unsweetened chocolate
• 4 tablespoons butter
• ½ teaspoon vanilla extract

Place sugar and cream in a sauce pan and bring to a boil. Reduce heat and simmer for 6 minutes. Remove pan from heat, and add chocolate and butter. Stir until melted. Add vanilla. Pour the topping over the pie, and freeze for at least four hours before serving. Remove from freezer 10 minutes before serving.