SunButter Buckeye Pie

CRUST
1 cup crushed chocolate graham crackers or cookies
2 tablespoons packed dark brown sugar
4 tablespoons unsalted butter, melted

FILLING
1 cup SunButter Creamy
6 ounces cream cheese, softened
3/4 cup powdered sugar
1/4 cup milk
2 teaspoons vanilla extract
1/2 cup heavy cream

GLAZE
4 ounces semisweet chocolate, chopped
1/3 cup heavy cream
2 tablespoons unsalted butter

Heat oven to 350˚F

CRUST
Line a 9-inch square pan with foil, leaving a 1-inch overhang. Mist surface of foil will nonstick cooking spray. In bowl, mix crumbs with sugar, then add melted butter and stir until well combined. Press into bottom of prepared pan. Bake 10 minutes. Remove from oven and cool on wire rack.

FILLING
Beat all filling ingredients except cream with an electric mixer on high speed until smooth, about 2 minutes. In a separate bowl, beat cream until stiff peaks form, 2 minutes. Fold whipped cream into filling mixture, pour into pie shell, smoothing top. Cover with plastic wrap, pressing wrap directly onto surface of pie. Freeze for at least 5 hours, or preferably overnight. Two hours before ready to glaze, remove pie from freezer and place in refrigerator to lightly thaw.

GLAZE
Place chocolate in medium bowl. In small saucepan bring cream and butter just to a boil. Remove from heat and pour over chocolate. Stir until chocolate melts and mixture is smooth and glossy. Let cool to room temperature. Take pie from refrigerator and remove plastic wrap. Spread glaze evenly over top. Chill pie, uncovered until glaze is set.

Store pie in refrigerator until ready to serve.