Peanut Butter Pie

         Crust:  
    1 c  Vanilla wafer crumbs
  1/2 c  Pecans; finely chopped
    6 tb Unsalted butter; melted
    2 tb Sugar
  1/2 ts Cinnamon.  
         Filling: 
1 1/4 c  Peanut butter
    8 oz Cream cheese; room temperature
    1 c  Powdered sugar
    2 tb Butter; softened
1 1/4 c  Heavy whipping cream
    1 tb Vanilla
         Glaze:  
  1/2 c  Whipping cream
    4 oz Semi-sweet chocolate chips

Mix crust ingredients together and push into pie shell.

Mix peanut butter, cream cheese, sugar, and butter. In a separate
bowl whip cream and fold in vanilla. Fold whipped cream into the
peanut butter mixture and put into pie crust. Refrigerate 1 hour or
until semi-hard.

Bring cream to a boil and add chocolate. Remove from heat and stir
until melted. Quickly cool and spread over pie.Refrigerate a few
hours.

Yield: 16 Pieces