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Peanut Butter Pie with Fudge Topping

Crust:

1 cup graham cracker crumbs

1/4 cup sugar

1/4 cup unsalted butter, cut into pieces, room temperature

Filling:

8 oz. cream cheese, room temperature

1 cup creamy peanut butter (not old-fashioned)

1 cup plus 2 T powdered sugar

2 T unsalted butter, room temperature

1/2 cup chilled whipping cream

1 T vanilla extract

Topping:

1/2 cup whipping cream

6 oz. semisweet chocolate, chopped

For crust:

Generously butter 9-inch diameter pie plate. Mix all ingredients in medium bowl. Press mixture evenly in prepared pan. Refrigerate 1 hour.

For filling:

Using electric mixer, beat cream cheese and peanut butter in large bowl until well blended. Add 1 cup powdered sugar and butter and beat until fluffy. Beat cream in medium bowl until soft peaks form. Gradually add remaining 2 T sugar and vanilla and beat to stiff peaks. Fold 1/3 of cream into peanut butter mixture to lighten. Gently fold in remaining cream. Spoon into crust. Refrigerate until firm, about 3 hours.

For topping:

Bring cream to simmer in heavy small saucepan over low heat. Add chocolate and stir until smooth. Cool to lukewarm. Spread topping over pie. Refrigerate until firm, about 3 hours. (Can be prepared 1 day ahead. Cover.) Cut into wedges and serve.