Every Christmas it is mandatory that we make Chocolate Peanut Butter Pie. It's a recipe that my sister got from a restaurant called The Ark many years ago, and then passed on to me. I don't think she's made it in years though. It is sooooo incredibly yummy! For the past few years C has been helping me make it. This year he pretty much took it over (good news for me!) since he's trying to get more adept in the kitchen. He'll be moving out of the dorms starting next fall and will have to feed himself.
Just a few snaps on Christmas Eve:
Notice that the taste test is important from almost the very beginning :)

Ok mom, if i look at you for one picture would you please put the darned camera away?!?

Mixing the two different parts of the filling:

note Brett's contribution:

Filling and smoothing the pie filling prior to covering the entire top with melted, yummy chocolate:

and some things never change....licking the spatula is the
very best part:

And lastly, because this really IS delicious, I'm sharing the recipe so that you too can feel the love from your family when you make this!
CHOCOLATE PEANUT BUTTER PIE Serves 12
For crust:3/4 cup crushed graham crackers
3/4 cup crushed chocolate wafers
1/4 cup sugar
1/4 teaspoon cinnamon
1/8 teaspoon mace
1/8 teaspoon ground nutmeg
1/4 cup coarsely crushed sliced almonds
1/4 cup melted butter
1 tablespoon dark rum
1 tablespoon vanilla
For filling:8 ounces cream cheese, softened
1 cup sugar
1 cup creamy peanut butter
2 tablespoons butter, melted
1 cup whipping cream
1 tablespoon vanilla
For topping:4 ounces semisweet chocolate
2 tablespoons butter
2 tablespoons vegetable oil
1/4 cup chopped peanuts
To make crust: Combine graham crackers, wafers, 1/4 cup sugar, cinnamon, mace, nutmeg and almonds. Combine butter, rum and vanilla, and mix with graham cracker combination. Line 9-inch pie plate with 1 1/2 to 1 3/4 cups of the mixture. (Leftover mixture can be used for cheesecake crust, folded into whipped cream to fill a cake or frozen in an airtight bag.)
To make filling: Whip cream cheese until fluffy and slowly add sugar, peanut butter and butter. Set aside. Whip cream and vanilla until firm. Blend 1/3 of cream into peanut butter mixture, then fold peanut butter mixture into remaining whipped cream until thoroughly incorporated. Fill pie crust, smoothing top. Chill.
To make topping: Combine chocolate, butter and oil in top of double boiler. Cool slightly, then spread on cooled peanut butter pie filling, starting from center and working out. Sprinkle with peanuts, then chill thoroughly. Use hot, dry knife to cut pie. Garnish with whipped cream, if desired.