9-inch pie crust (can use graham cracker crust)
Fudge Layer (Optional)
1 cup granulated sugar
2 ounces bittersweet chocolate
1/3 cup evaporated milk
1 tablespoon corn syrup
1 heaping tablespoon peanut butter
8 ounces cream cheese
1/2 cup peanut butter
1 cup powdered sugar
1 tsp. vanilla
1/2 cup milk
2 cups whipped cream
To Make the Fudge Layer (Optional)
In a medium saucepan, cook sugar, chocolate, milk, corn syrup together, stirring occasionally, to the soft ball stage (see below), or about 234° to 240° on a candy thermometer. Remove from heat; stir in peanut butter. Beat lightly for a few minutes; pour into bottom of pie crust. Chill thoroughly before filling.
To Make the Filling
In a large mixing bowl, beat cream cheese with peanut butter, powdered sugar and milk. Fold in whipped topping until well blended. Spoon into fudge-layered pie crust and garnish with chocolate curls and/or chopped peanuts. Chill thoroughly before serving.
How to test for soft ball stage:
Use fresh cold water each time you test the candy. In about 1 cup of cold water, spoon about 1/2 teaspoon of hot candy. Put you hand into the water and push the candy to form a ball. Gently pick the formed ball up (if it will not form a ball, it is not done) – the soft ball will flatten slightly when removed from water.
1/2C whipping cream
1/2C Ice water
Combine ingredients and whip until light and fluffy.