Chocolate-coated Peanut Butter Pie

I tried this for a friend’s “American Comfort Foods” theme party (also on the menu were Buffalo wings, macaroni & cheese, and eggplant parmesan.) This smooth, light peanut butter cheesecake with a crispy chocolate topping was a decadent ending and very American. We let it come to room temperature before serving, which was a mistake – it softened too much and was difficult to serve in slices. Still delicious but next time I’ll serve it chilled.
Chocolate-coated Peanut Butter Pie
serves 8-10
1 graham cracker crust (ready-made of home-made)
250 gr cream cheese, softened
240 ml peanut butter
240 ml sugar
200 ml whipping cream
1 tsp vanilla
100 gr semi-sweet chocolate
4 Tbsp butter
Beat cream cheese until fluffy. Add sugar and peanut butter 1/2 cup at a time and mix well. In a chilled bowl, whip cream and vanilla until firm. Gently incorporate into peanut butter mixture. Pour into pie crust. Chill for abut an hour.
Melt butter and chocolate over low heat (or double boiler). Allow to cool slight, then pour over peanut butter and spread evenly. Chill until firm. Serve chilled.
Alternate: skip the crust. Pour peanut butter into individula serving dishes, topping each with chocolate. Serve at room temperature with a spoon.