Peanut Butter Chocolate Pie with Cocoa Graham Crust Recipe

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Pies, Tarts, Tartlet, Flan Pans

Peanut Butter Chocolate Pie with Cocoa Graham Crust
This pie is no-bake and features a no-bake crust. This pie is better if chilled overnight. Prepare the topping the day it's to be served.

Crust:
1 c graham cracker crumbs	3 T flour
3 1/2 T sugar	1/4 t cinnamon
3 T cocoa	3 T melted butter
Filling:
8 oz cream cheese, soft	2 T melted butter
1 c smooth peanut butter	1 c cream
1 c sugar	1 1/2 t vanilla
Chocolate Topping:
1/2 c chocolate chips	1 1/2 T coffee
Decoration:
1/4 c peanuts, chopped

For crust: combine all ingredients and press firmly into a 9" pie pan. Chill until ready to use.

For filling: Cream the cream cheese, peanut butter, sugar and melted butter until very smooth. Beat in the cream and vanilla. Pour into prepared chilled crust. Cover and chill at least 6 hours, or overnight.

For topping: Melt the chocolate and add in the coffee. Cool slightly. Remove pie from refrigerator and quickly spread topping over pie and sprinkle with the peanuts. Let chocolate set and serve.

Recipe from a collection of old newspaper clippings from the FoodDay section of The Oregonian. Unknown date.