Peanut Butter Pie with Fudge Topping

1 (8-ounce) package cream cheese, room temperature
1 cup creamy peanut butter
1 Tablespoon unsalted butter, room temperature
1 cup plus 2 Tablespoons confectioners sugar, divided
1 cup chilled whipping cream, divided
1 Tablespoon vanilla extract
1 prepared chocolate wafer pie crust
1 cup semisweet chocolate chips

Using electric mixer, beat cream cheese, peanut butter and unsalted butter in a large bowl until well blended. Add 1 cup confectioners sugar and beat until fluffy. Beat ½ cup whipping cream in a medium chilled bowl until soft peaks form. Gradually add remaining 2 Tablespoons confectioners sugar and vanilla; beat to stiff peaks. Gently fold whipped cream into peanut butter mixture. Spoon into crust. Set aside.

Bring remaining ½ cup whipping cream to simmer in a heavy small saucepan over low heat. Add chocolate chips and stir until smooth. Cool to lukewarm. Spread topping over pie. Refrigerate until firm, about 3 hours. Yield: One 9-inch pie.