Chocolate-peanut butter pie

1. Preheat oven to 350 degrees. Lightly butter a 9-inch standard pie pan.

2. Combine the wafers, brown sugar, flour, and salt in a food processor. Grind the wafers to a very texture. Dump the crumbs into a large bowl and add the butter. Combine thoroughly.

3. Spread the crumbs evenly in a the pie pan, pressing them into the bottom and up the side. Refrigerate for 5 - 10 minutes.

4. Place on the center oven rack and bake for 6 minutes. Let cool completely on wire rack before filling.

5. Cream the peanut butter, cream cheese and 1/2 cup of the confectioner's sugar together in a large bowl with an electric mixer. Blend in the vanilla. Mixture may appear grainy but not to worry, it will smooth out. Wash and dry the beaters.

6. In a chilled bowl and chilled beaters, beat the heavy cream with the mixer until it holds soft peaks. Add the remaining 1/2 cup confectioner's sugar and beat until still but not grainy. Add about 1/3 of the whipped cream to the peanut butter mixture. Blend with the mixer until smooth and creamy. Fold in the remaining whipped cream until the filling is smooth and evenly blended. Spoon the filling into the prepared pie shell and smooth the top with a spoon. Cover and refrigerate for at least 3 hours or overnight. When filling is firm, prepare the glaze topping.

7. Bring the cream, coffee if using, and butter to a simmer in a small, heavy saucepan over medium heat, whisking to dissolve the coffee. Remove from the heat and add the chocolate chips. Let the mixture stand for two minutes then whisk until smooth. Whisk in the corn syrup and vanilla. The sauce should cool to the touch but still remain pourable. Pour the cooled sauce over the pie, tilting the pie to bring the glaze to the edge. Set aside to cool. Cover loosely with tented aluminum foil and refrigerate until serving time.