| 1 | For the crust, crush the wafers and pat the crumbs into a greased 9" pie pan, pressing evenly ont the bottom and sides. |
| 2 | For the filling, whip the cream cheese until fluffy. |
| 3 | Slowly mix in the sugar, peanut butter, and melted butted. |
| 4 | Whip the cream and vanilla until firm. |
| 5 | Blend 1/3 cup of the whipped cream into the peanut butter mixture. |
| 6 | Fold this mixture into the remaining whipped cream until totally blended. |
| 7 | Fill the pie shell, smooth the top, and chill in the freezer for at least 20 minutes. |
| 8 | For the topping, combine all but the optional ingredients and melt them in the top of a double boiler until the chocolate melts. |
| 9 | Cool slightly. |
| 10 | Spread the mixture on the cooled peanut butter pie, starting from the center and working out. |
| 11 | Chill or freeze until ready to serve. |
| 12 | If desired, decorate the top with crushed peanuts and white and dark chocolate shavings before serving |
