1 cup chopped dry roasted peanuts
1 cup graham cracker crumbs
1/3 cup sugar
1/4 cup melted butter
1/4 cup shaved semi-sweet chocolate
Preheat oven to 350 degrees. Combine the peanuts, graham cracker crumbs, sugar, and butter in a bowl. Mix until well combined. Pat the peanut and graham cracker mixture into a ungreased pie pan.
Bake 10 minutes to toast slightly. As soon as it comes out of the oven sprinkle with shaved chocolate, and set aside.The chocolate should melt then set up later.
Filling
8 ounces cream cheese
1/2 cup plus 2 tablespoons peanut butter ( chunky or smooth )
1/2 cup milk
3/4 cup powdered sugar
1 cup cream whipped (unsweetened )
1 ounce semi-sweet chocolate shaved ( reserve for top )
Preferred method: Use a mixer with a paddle attachment (or a hand held mixer will work.)
Cream together the cream cheese, peanut butter, milk, and the powdered sugar till light and fluffy about 1-1/2 minutes. Fold the whipped cream into the Peanut Butter mixture and pour mixture into pie shell.
Freeze for 4 to 5 hours. Two hours before serving, place pie in the refrigerator. Shave additional chocolate over top just before serving.
Makes 6 to 8 servings.