Frozen Peanut Butter Pie with Caramel Sauce

1. 1

   For sauce: Melt butter in heavy medium saucepan over medium heat.

2. 2

   Add 1/2 cup whipping cream, both sugars, and corn syrup and bring to boil, stirring frequently.

3. 3

   Reduce heat and simmer until slightly thickened, stirring occasionally, about 5 minutes.

4. 4

   Mix in vanilla extract.

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   Cool.

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   Note: Sauce can be prepared 1 day ahead.

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   Cover and chill.

8. 8

   For crust: Spray 9-inch-diameter glass pie dish with nonstick vegetable oil spray.

9. 9

   Finely grind chocolate wafer cookies in processor.

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    Transfer cookie crumbs to bowl.

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    Add 5 tablespoons melted butter and stir until moist crumbs form.

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    Press crumb mixture onto bottom and up sides of prepared dish.

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    Place crust in freezer.

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    For Filling: Using electric mixer, beat cream cheese and sugar in large bowl until smooth.

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    Beat in peanut butter.

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    Using electric mixer fitted with clean dry beaters, beat whipping cream and vanilla extract in medium bowl to stiff peaks.

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    Fold cream into peanut butter mixture.

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    Mound filling into chilled crust.

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    Smooth top.

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    Freeze overnight.

21. 21

    For Glaze: Bring whipping cream to simmer in heavy medium saucepan.

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    Add chopped semisweet chocolate and stir until melted and smooth.

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    Cool to lukewarm.

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    Spoon glaze over filling.

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    Sprinkle with chopped peanuts.

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    Freeze until chocolate sets, about 30 minutes.

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    Note: can be prepared 3 days ahead.

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    Keep frozen.

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    Let pie stand frozen 20 minutes at room temperature.

30. 30

    Using warm knife, cut pie into wedges.

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    Place pie on plates.

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    Bring sauce to simmer, thinning with more cream if necessary.

33. 33

    Spoon warm sauce around pie and serve.

* Per serving · 4 servings · Values may vary.