One 8 oz. pkg. cream cheese, softened
1 cup each sugar, creamy peanut butter
1 T. butter or margarine, melted
1 tsp. vanilla extract
1 cup heavy or whipping cream, beaten until stiff
One 9" prepared chocolate cookie-crumb crust
1 cup semisweet chocolate pieces
3 T. brewed coffee
Garnish chopped peanuts
Peanut-Butter Filling:
Beat cream cheese, sugar, peanut butter, butter, vanilla in a large mixer bowl, until creamy. Gently fold in 1/2 beaten cream, then fold in remaining cream until blended. Spread filling in crust; smooth top.
Topping:
Combine chocolate pieces, coffee in a bowl. Cover with plastic wrap. Microwave 1 1/2-2 minutes; stir until smooth. Cool chocolate slightly, then pour over top of filling.
Refrigerate pie 1 hour until chocolate is firm, then cover loosely with plastic wrap, refrigerate overnight. Sprinkle with chopped peanuts, if desired.
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