PECAN CRUST:

1 1/2 c. pecans, toasted & finely chopped
1/2 c. sugar
1/4 c. butter
1/4 tsp. cinnamon

FILLING:

1 c. whipping cream
1 1/4 c. powdered sugar (divided)
1 tbsp. vanilla
1 (8 oz.) pkg. cream cheese, room temp.
1 c. creamy peanut butter
2 tbsp. butter

TOPPING:

1/2 c. fudge ice cream topping

To Make Crust: Mix together all crust ingredients and press into 9" metal pie pan. Freeze.

To Make Filling: Beat cream with 1/4 cup powdered sugar and vanilla, until stiff peaks form; set aside. In another bowl, beat remaining 1 cup powdered sugar, cream cheese, peanut butter and butter until fluffy. Fold in half the whipped cream mixture. Spoon cream cheese mixture into reserved crust. Cover and chill 2 hours. Spread fudge topping on pie, leaving a 1" border. Re-beat reserved whipped cream mixture and spoon around border. Chill 1 hour.