Crunchy Chocolate Crust Peanut Butter Pie

We've had peanut butter pie before which was quite delicious, but that just had a normal graham cracker crust. This version from the Bake Sale Cookbook used rice krispies and chocolate chips to make the crust. So unique and scrumptious! The pie filling itself was good, but super rich and high calorie; I think I'd prefer a version without the sweetened condensed milk.

Bessie's Peanut Butter Pie

• 1 cup semi-sweet chocolate chips
• 1/3 cup butter or margarine
• 2 1/2 cups Rice Krispies cereal
• 1 pkg. (8 oz) cream cheese, softened
• 1 can sweetened condensed milk
• 3/4 cup peanut butter
• 1 teaspoon vanilla
• 1 cup heavy cream, whipped 
• Peanut butter cups and/or chocolate syrup, optional

In medium saucepan over low heat, melt chocolate chips and butter, stir until smooth. Remove from heat and stir in cereal until completely coated. Press into the bottom and up the sides of a buttered 9-inch pie plate. Chill 30 minutes

In a large bowl beat cream cheese until fluffy. Beat in condensed milk and peanut butter until smooth. Stir in vanilla.

Whip cream and fold into peanut butter mixture. Spoon into pie crust and spread evenly. Chill at least 4 hours.

Garnish with peanut butter cups and chocolate syrup, if desired.