Serves 8

At GKC we believe you can never have too many chocolate peanut butter desserts to try. I tested this one for yom tov and it was voted a keeper. I made it and kept it in the freezer for a week until I was ready to serve it. Defrost it in the refrigerator though and be careful about covering the chocolate whipped cream.

Crust:
1-1/4 cups salted pretzels or graham cracker crumbs
6 tablespoons margarine, melted
1/4 cup brown sugar
Or you can use a store-bought graham cracker crust

Filling:
1/2 cup Tofutti cream cheese, softened
1/3 cup smooth peanut butter
1/4 cup brown sugar
1/2 cup pareve whipping cream, whipped
Chocolate Whipped Cream:
3/4 cup roughly chopped dark chocolate
2 cups pareve whipping cream
Chocolate shavings

For the crust: Pulse the pretzels in a food processor until finely ground. In a large bowl, combine the pretzel crumbs, margarine and brown sugar. Mix with your hands. Press the mixture into the bottom and up the sides of a 9-inch pie plate. Cover and refrigerate. 



For the filling: Combine the tofutti cream cheese, peanut butter and brown sugar in a medium bowl and beat with a mixer until smooth. Fold in the pareve whipped cream. Spoon the filling into the pie shell, cover and return to the refrigerator. 



For the chocolate whipped cream: Put the chocolate and pareve whipping cream in the top of a double boiler over medium heat. Whisk until melted. Cover and refrigerate for 2 hours. Once cooled, beat the chocolate cream with a mixer until thick and spreadable (do not overmix). 

Cover the pie with the chocolate whipped cream. Garnish with chocolate shavings.