1 1/3 cup graham cracker crumbs
6 tbsp butter (melted)
3 tbsp packed brown sugar
1 tsp cinnamon
1/2 tsp salt
Mix all, and press into a lightly greased pie plate, pushing up the sides.
Bake at 350 degrees for 7 minutes and let cool completely.
8 ounces Cream Cheese (at room temperature)
1 cup Powdered Sugar
1 cup creamy peanut butter
1 pint whipping cream 4 tbsp sugar
Beat whipping cream in an electric mixer until soft peaks form. Slowly add in the sugar, and continue beating until stiff peaks form. Set aside.
Mix all remaining ingredients. Fold half of the whipped cream into the peanut butter mixture, then pour into the cooled crust.
Top with remaining whipped cream. Then, drizzle with chocolate or fudge syrup (I cheated, and use Magic Shell, because I was out of butter and couldn’t make homemade sauce… it was perfect though. I liked the crunchy chocolate to offset the creamy pie) and chopped, salted peanuts.
Now put the whole thing in the freezer for 2-3 hours to set up. Set it out 20-30 minutes before serving to soften