Frozen Peanut Butter Pie

[Cookie]

For the peanut butter lover. This freezes well, so you can make ahead.

Crust:
1/3 cup butter or hard margarine
1 1/4 cups chocolate wafer crumbs
1/3 cup ground or finely chopped peanuts
1/4 cup granulated sugar

Filling:
2 egg whites (large), room temperature
1/2 cup granulated sugar
8 oz. cream cheese, softened
1/4 cup granulated sugar
2 egg yolks (large)
1 cup creamy peanut butter
1 tsp. vanilla
1 cup whipping cream (or 1 envelope topping)
2 tsp. granulated sugar
1/2 tsp. vanilla
2 tbsp. ground or finely chopped peanuts
2 tbsp. chocolate, grated or curls, for garnish
Makes 1 pie
Crust:
Melt butter in sauepan.
Stir in chocolate crumbs, peanuts and sugar.
Press into bottom and sides of 9" pie plate.
Bake in 350F oven for 10 minutes.
Cool.

Filling:
Beat egg whites in small bowl until soft peaks form.
Gradually beat in first amount of sugar until stiff.
Using same beaters, beat cream cheese, second amount of sugar and egg yolks in separate bowl until smooth.
Add peanut butter and vanilla.
Beat until mixed.
Dough will be quite stiff.
Fold in egg whites.
Beat whipping cream, sugar and vanilla until stiff.
Fold into peanut butter mixture.
Turn into prepared crust.
Freeze.
To serve, let pie stand at room temperature for about 35 minutes.
Sprinkle with peanuts and chocolate.