Peanut Butter Truffle Pie
2 cups whipping cream, divided
3 tablespoons butter
1 package (8 oz.) semi-sweet baking chocolate coarsely chopped
1/2 to 1 teaspoon orange extract
1 Chocolate Pie Crust
1/3 cup sugar
1/3 cup creamy peanut butter
chopped peanuts and hot fudge (garnish)
Heat 3/4 cup whipping cream and butter in medium saucepan just to simmering; remove from heat. Add chocolate and orange extract, stirring until chocolate is melted. Pour into crust and refrigerate 1 to 2 hours or until chilled.
Beat remaining 1 1/4 cups whipping cream, sugar and peanut butter to stiff peaks in medium bowl. Spread over chocolate filling.
Refrigerate at least 30 minutes before serving. Garnish with peanuts and hot fudge, if desired. Refrigerate leftovers.