---------- Recipe via Meal-Master (tm) v8.05
       Title: Frozen Peanut Butter Pie with Caramel Sauce
  Categories: Pies, Chocolate
       Yield: 1 servings
     1/4 c  Unsalted butter
     1/2 c  Whipping cream; or more
     1/2 c  Packed dark brown sugar
     1/2 c  Sugar
       2 tb Light corn syrup
       1 ts Vanilla extract
            Nonstick vegetable oil spray
       9 oz Chocolate wafer cookies
       5 tb Butter; melted
       8 oz Cream cheese; room temp
       1 c  Sugar
       1 c  Crunchy peanut butter *
       1 c  Chilled whipping cream
       2 tb Vanilla extract
     1/2 c  Whipping cream
      10 oz Semisweet chocolate; chopped
     1/2 c  Chopped roasted peanuts
   Recipe by: Bon Appetit Magazine - July, 1994
   * (do not use old-fashioned style or freshly ground)
   This frozen peanut butter pie has a crunchy chocolate crust
   and is served with warm caramel sauce.
     For sauce: Melt butter in heavy medium saucepan over
   medium heat. Add 1/2 cup whipping cream, both sugars, and
   corn syrup and bring to boil, stirring frequently.  Reduce
   heat and simmer until slightly thickened, stirring
   occasionally, about 5 minutes. Mix in vanilla extract.
   Cool.  (Sauce can be prepared 1 day ahead. Cover and
   chill.)   For crust: Spray 9-inch-diameter glass pie dish
   with nonstick vegetable oil spray. Finely grind chocolate
   wafer cookies in processor. Transfer cookie crumbs to bowl.
   Add 5 tablespoons melted butter and stir until moist crumbs
   form. Press crumb mixture onto bottom and up sides of
   prepared dish. Place crust in freezer.
      For Filling: Using electric mixer, beat cream cheese and
   sugar in large bowl until smooth. Beat in peanut butter.
   Using electric mixer fitted with clean dry beaters, beat
   whipping cream and vanilla extract in medium bowl to stiff
   peaks. Fold cream into peanut butter mixture.  Mound
   filling into chilled crust. Smooth top. Freeze overnight.
        For Glaze: Bring whipping cream to simmer in heavy
   medium saucepan. Add chopped semisweet chocolate and stir
   until melted and smooth. Cool to lukewarm. Spoon glaze over
   filling. Sprinkle with chopped peanuts. Freeze until
   chocolate sets, about 30 minutes. (Can be prepared 3 days
   ahead. Keep frozen.)   Let pie stand frozen 20 minutes at
   room temperature. Using warm knife, cut pie into wedges.
   Place pie on plates. Bring sauce to simmer, thinning with
   more cream if necessary. Spoon warm sauce around pie and
   serve.     Bon Appetit Magazine - July, 1994 Dottie Cross