Title: Cream Cheese Peanut Butter Pie
Categories: Pies
Yield: 8 Servings

-----------------------------------CRUST-----------------------------------
1 c Vanilla wafer cookie crumbs
1/2 c Finely chopped pecans
6 tb Unsalted butter, melted
2 tb Sugar
1/4 ts Cinnamon

----------------------------------FILLING----------------------------------
1 1/4 c Creamy peanut butter
8 oz Cream cheese, room temp
1 c Powdered sugar
2 tb Unsalted butter, melted
1 1/4 c Whipping cream, chilled
1 tb Vanillla

-----------------------------------GLAZE-----------------------------------
1/2 c Whipping cream
4 oz Semisweet chocolate,
-finely chopped

For crust: Mix all ingredients in 9-inch round pie pan. Press mixture
firmly into bottom and up sides of pan. Freeze while preparing peanut
butter filling.

For filling: Using electric mixer, beat peanut butter, cream cheese, 1/2 c
sugar and melted butter in large bowl. Using clean dry beaters, beat cream
with remaining 1/2 cup sugar and vanilla in medium bowl until peaks form.
Stir 1/4 of cream into peanut butter mixture, then fold in remaining cream
(mixture will be thick). Spoon into prepared crust. Refrigerate until firm.

For glaze: Bring cream to boil in heavy small saucepan. Reduce heat to low.
Add chocolate and stir until melted and smooth. Cool glaze slightly; pour
over filling. Tilt pan, coating top completely. Refrigerate at least 1
hour.

Can be prepared 1 day ahead. Cut into wedges to serve. Serves 8.

For the success of this recipe, use a creamy-style peanut butter; do not
use an unsweetened freshly ground one.

From the Locust Tree Inn Restaurant in New Paltz, New York. Bon Appetit,
March 1988. Submitted By BRIAN_MACFARLANE@CREST.SRHS.K12.NJ.US (BRIAN
MACFARLANE) On TUE, 21 NOV 95 114439 -0500

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini