This pie is delicious and can be made a day ahead. The smooth peanut butter filling is topped with a thick chocolate glaze. The pie is quite rich, so serve small slices.

FOR THE CRUST:

1 c. vanilla wafer cookie crumbs
1/2 c. pecans, chopped fine
6 tbsp. (3/4 stick) unsalted butter, melted
2 tbsp. sugar
1/4 tsp. cinnamon

FOR THE FILLING:

1 1/4 c. creamy peanut butter (do not use the chunky type)
1 (8 oz.) pkg. cream cheese, room temperature
1 c. powdered sugar
2 tbsp. (1/4 stick) unsalted butter, melted
1 1/4 c. heavy cream, chilled
1 tbsp. vanilla

FOR THE GLAZE:

1/2 c. heavy cream
4 oz. semi-sweet chocolate, chopped fine

Mix all ingredients for the crust in a 9 inch round pie pan. Press the mixture firmly into the bottom and along the sides of the pan. Freeze the crust while preparing the filling.

To prepare filling: Beat peanut butter, cream cheese, 1/2 cup sugar and melted butter in a large bowl. In another bowl, beat the heavy cream with remaining 1/2 cup sugar and vanilla until stiff peaks form. Stir 1/4 of the cream into the peanut butter mixture, then fold in remaining whipped cream. Spoon the filling into the crust and refrigerate until firm.

To prepare the glaze, bring the heavy cream to a boil in a heavy small saucepan. Reduce the heat to low and add chocolate. Cook, stirring constantly, until chocolate is melted and smooth. Cool the mixture slightly, then pour over the pie filling.

Tilt the pie pan, coating the surface of the pie completely. Refrigerate the pie for at least 1 hour. To serve, cut into wedges with a sharp knife that is placed under warm water after each slice is cut. Serves 8.