Frozen Peanut Butter Pie with Caramel Sauce - butter

Method

• 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.
• Note: 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.
• Note: 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.