Peanut Butter Cream Pie

Quick, easy, simple, delicious, and not too bad to look at. I recommend this for your next get-together. Make it ahead of time and drizzle with chocolate syrup and top with a mint sprig just before you serve. Note - I sweeten the whipped cream that goes on top of the pie.

Peanut Butter Cream Pie

8-oz. pkg. cream cheese, softened
3/4 c. confectioner’s sugar
1/2 c. creamy peanut butter
2 Tbsp. milk
1/2 c. chopped roasted peanuts, optional
4 c. heavy cream, whipped until thick
1 prepared 9-inch graham cracker crust
1/2 c. chopped salted peanuts
1 c. chocolate sauce
1/4 lb. chocolate, shaved into curls
Fresh mint sprigs

Using an electric mixer, fitted with the whip attachment, beat the cream cheese and sugar until smooth. Add the peanut butter, milk and roasted peanuts and beat well. Fold 2 c. whipped cream into the cheese mixture. Pour the filling into the prepared crust. Place the pie in the refrigerator and chill completely, about 2 hours. Slice the pie into 8 servings. To assemble, place 1 piece of pie on each plate. Dollop each piece of pie with the remaining whipped cream. Garnish each piece with the salted peanuts, drizzle of chocolate sauce, chocolate curls and mint.