This is incredibly rich.  The easy preparation make it ideal for potlucks, too.

8	oz.	cream cheese at room temperature
¾	c.	confectioners' sugar
½	c.	peanut butter
2	tbsp.	milk
4	c.	heavy cream, whipped until thick (divided)
		pie crust
½	c.	chocolate shavings, curls, or chips

Using an electric mixer, beat cream cheese with confectioners' sugar until creamy.  Add peanut butter and milk; beat well.

Fold half the whipped cream into peanut butter mixture and spoon into crust, smoothing top.  Refrigerate for at least one hour, until set.

To serve, spoon some of the remaining whipped cream over each wedge of pie.  Top each piece with 1 tablespoon chocolate curls or chips.

Serves 8

Variations:  Mix the whipped cream that will top the pie with confectioners' sugar, to taste.  After spooning the peanut butter/cream mixture into the pie crust, top the pie with the remaining whipped cream and chocolate, then refrigerate together.  Or freeze overnight and thaw for a couple of hours before serving.

Try using chunky peanut butter instead of smooth.  The result is interesting!