Categories: Pies 
      Yield: 8 servings 
  
----------------------------------FILLING---------------------------------- 
      8 oz Softened cream cheese 
      1 c  Sugar 
      1 c  Creamy peanut butter 
      2 tb Butter, melted 
      1 c  Heavy cream 
      1 tb Pure vanilla extract 
 
----------------------------------TOPPING---------------------------------- 
      4 oz Semisweet chocolate 
      2 tb Butter 
      2 tb Salad oil 
    1/8 t  Pure vanilla extract 
           Crushed peanuts (opt) 
           White chocolate shavings 
           Dark chocolate shavings 
  
  For the crust, crush the wafers and pat the crumbs into a greased 9" 
  pie pan, pressing evenly ont the bottom and sides. 
   
  For the filling, whip the cream cheese until fluffy. Slowly mix in the 
  sugar, peanut butter, and melted butted. Whip the cream and vanilla 
  until firm. Blend 1/3 cup of the whipped cream into the peanut butter 
  mixture. Fold this mixture into the remaining whipped cream until 
  totally blended. Fill the pie shell, smooth the top, and chill in the 
  freezer for at least 20 minutes. 
   
  For the topping, combine all but the optional ingredients and melt 
  them in the top of a double boiler until the chocolate melts. Cool 
  slightly. Spread the mixture on the cooled peanut butter pie, 
  starting from the center and working out. Chill or freeze until ready 
  to serve. 
   
  If desired, decorate the top with crushed peanuts and white and dark 
  chocolate shavings before serving.