1 ½ cups pure whipping cream
8 oz Philly lite cream cheese (room temperature)
¾ cup Adams “no stir” chucky peanut butter
¾ cup firmly packed brown sugar
½ teaspoon pure vanilla extract
¼ cup powered sugar
4 oz semi-sweet cooking chocolate
1 tablespoon chopped salted peanuts
9” pie shell
Bake a 9” pie shell and let cool. (Tip: Prior to baking the pie shell line the inside of it with tin foil and fill with ½ inch of uncooked rice. This will keep the shell from swelling during the baking process.
Pour 1 cup of whipping cream into a stainless steel bowl and freeze for 10 minutes.
In a large mixing bowl beat the cream cheese, chunky peanut butter and brown sugar until creamy.
Take the whipping cream from the freezer. Add the pure vanilla extract and with an electric mixer beat on low for 2 minutes. Next add the powered sugar and beat on high until soft peaks (Do not over beat). Tip: Drape a tea towel over the bowl to prevent splattering when mixing.
With a rubber spatula gentle fold (half stir/half plop) pure whipped cream into peanut butter mixture.
Pour the peanut butter mixture into the pie shell. Freeze for 3 hours.
Melt the 4 ounces of semi-sweet cooking chocolate in ½ cup of pure whipping cream in a microwave for 30-45 seconds. Stir once half-way (at approximately 15 to 20 seconds) and then upon completion of 45 seconds stir until smooth. Allow the mixture to cool to the touch.
Pour the chocolate mixture over the pie and sprinkle with chopped peanuts. Chill in the frig for about 20 minutes.
When ready to chow down dip a knife in hot water and then immediately cut the pie into wedges.