CHOCOLATE CRUMB CRUST:

1 1/2 c. chocolate wafer crumbs
1/2 stick butter, melted

Mix crumbs and butter; pat into pie pan and bake 8 minutes, then cool. 3/4 c. chunky peanut butter 1 c. sifted confectioners sugar 1/4 tsp. salt 1/2 tsp. vanilla 1/2 c. milk 1 c. whipping cream 1 (2 oz.) chocolate 1/2 stick butter 2/3 c. heavy cream 2 c. confectioners sugar

Mix cheese, peanut butter, sugar and salt until smooth. Gradually blend in milk until creamy. Beat whipping cream until it peaks, gradually fold in. Refrigerate 4 hours.

Melt chocolate and butter in heavy pan; cook, stirring constantly until it comes to a boil. Blend in sugar, bring to a boil, lower heat and cover. Cook 3 minutes. Let cool slightly, but serve over pie while still warm.