Peanut Butter Pie with Chocolate Sauce

Add the cream, brown sugar, corn syrup, cocoa powder, salt, and vanilla extract to a heavy-bottomed saucepan over medium heat.

Reduce the heat to a simmer and add the chopped chocolate.

Stir continuously until the chocolate is melted and the sauce has thickened, about 3-4 minutes.

Let the sauce cool for 10 minutes before serving.

In a large bowl, combine the cream cheese, 3/4 cup confectioners' sugar, and the peanut butter until the mixture is light and fluffy, about 3 minutes.

In a separate bowl, whip the heavy cream until thick and light.

Add the remaining 2 Tbsp confectioners' sugar and vanilla extract to the whipped cream. Continue to whip until stiff peaks form.

Carefully fold the whipped cream into the peanut butter mixture.

Pour the batter into the pie shell.

Sprinkle with the milk chocolate shavings or chopped peanut butter cups.

Freeze for 4 hours.

If frozen solid, let the pie stand at room temperature for at least 3 hours before serving.

Warm the chocolate fudge sauce slightly in the microwave (30-60 seconds) before pouring over the cold pie.

If desired, garnish with homemade whipped cream and/or chopped peanuts.