Frozen Peanut Butter Pie with Caramel Sauce

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Title: Frozen Peanut Butter Pie with Caramel Sauce
Categories: Pies, Chocolate
Yield: 1 servings

Sauce:
1/4 c Unsalted butter
1/2 c Whipping cream; or more
1/2 c Packed dark brown sugar
1/2 c Sugar
2 tb Light corn syrup
1 ts Vanilla extract
Crust:
Nonstick vegetable oil spray
9 oz Chocolate wafer cookies
5 tb Butter; melted
Filling:
8 oz Cream cheese; room temp
1 c Sugar
1 c Crunchy peanut butter *
1 c Chilled whipping cream
2 tb Vanilla extract
Glaze:
1/2 c Whipping cream
10 oz Semisweet chocolate; chopped
1/2 c Chopped roasted peanuts

Recipe by: Bon Appetit Magazine - July, 1994
* (do not use old-fashioned style or freshly ground)
This frozen peanut butter pie has a crunchy chocolate crust
and is served with warm caramel sauce.
For sauce: Melt butter in heavy medium saucepan over
medium heat. Add 1/2 cup whipping cream, both sugars, and
corn syrup and bring to boil, stirring frequently. Reduce
heat and simmer until slightly thickened, stirring
occasionally, about 5 minutes. Mix in vanilla extract.
Cool. (Sauce can be prepared 1 day ahead. Cover and
chill.) For crust: Spray 9-inch-diameter glass pie dish
with nonstick vegetable oil spray. Finely grind chocolate
wafer cookies in processor. Transfer cookie crumbs to bowl.
Add 5 tablespoons melted butter and stir until moist crumbs
form. Press crumb mixture onto bottom and up sides of
prepared dish. Place crust in freezer.
For Filling: Using electric mixer, beat cream cheese and
sugar in large bowl until smooth. Beat in peanut butter.
Using electric mixer fitted with clean dry beaters, beat
whipping cream and vanilla extract in medium bowl to stiff
peaks. Fold cream into peanut butter mixture. Mound
filling into chilled crust. Smooth top. Freeze overnight.
For Glaze: Bring whipping cream to simmer in heavy
medium saucepan. Add chopped semisweet chocolate and stir
until melted and smooth. Cool to lukewarm. Spoon glaze over
filling. Sprinkle with chopped peanuts. Freeze until
chocolate sets, about 30 minutes. (Can be prepared 3 days
ahead. Keep frozen.) Let pie stand frozen 20 minutes at
room temperature. Using warm knife, cut pie into wedges.
Place pie on plates. Bring sauce to simmer, thinning with
more cream if necessary. Spoon warm sauce around pie and
serve. Bon Appetit Magazine - July, 1994 Dottie Cross

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