This calls for a raw egg so you might want to use pasteurized or egg beaters: PEANUT BUTTER PIE 1 1/2 cups creamy peanut butter 2/3 cup + 2 TBL powdered sugar, divided 1/3 cup half-and-half 9" baked pie shell, cooled 1/4 cup butter, softened 1/3 cup sugar 1/2 tsp vanilla 1 egg, room temperature 3 oz semi-sweet chocolate, melted & cooled 1 cup whipping cream, chilled 2 TBL chopped peanuts Mix peanut butter with 2/3 cup powdered sugar & half-an-half in a small bowl until msooth. Spoon into pie crust; smooth top. Using a mixer, beat butter w/sugar & vanilla in medium bowl until fluffy. Add egg & beat until very light, about 5 minutes. Beat in chocolate. Spread over peanut butter. Refrigerate 1 hour. Beat cream w/remaining 2 TBL powdered sugar in bowl until peaks form. Spread over pie. Sprinkle w/chopped nuts.~~Bountiful Arbor

Peanut butter cake 1/2 cup creamy peanut butter 1/2 cup butter, softened 4 eggs 1 (18.25 ounce) package butter cake mix 2/3 cup water 1 cup peanut butter 1/2 cup butter, softened 4 cups confectioners' sugar 1/3 cup heavy cream DIRECTIONS 1.Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9 inch round cake pans. 2.Combine 1/2 cup peanut butter and 1/2 cup butter or margarine. Cream until light and fluffy. Add eggs one at time, mixing well after each one. Add cake mix alternately with the water. Stir until just combined. Pour batter into prepared pans. 3.Bake at 325 degrees F (165 degrees C) for 25 minutes or until cake tests done. Allow cakes to cool in pan for 10 minutes and then turn out onto a cooling rack to cool completely. Assemble and frost with Peanut Butter Frosting once cool. 4.To Make Peanut Butter Frosting: Combine 1 cup peanut butter, and 1/2 cup butter or margarine cream together until light and fluffy. Add the confectioner's sugar. Mix in enough cream to make the frosting of a spreading consistency. Apply to cool cake.

I don't know if it's similar or not but here's one I like: CHICAGO PEANUT BUTTER PIE 8-10 oz fudge cookies, ground fine 1/3 cup sugar 1 stick butter, softened 8 oz pkg cream cheese, softened 1 cup chunky peanut butter 1 cups confectioners' sugar 1 cup heavy cream, whipped Preheat oven to 350°. Combine the cookie crumbs, sugar & butter until well blended. Press the mixture onto the bottom & up the sides of a 9" pie plate & bake 15 minutes. Cool. In a processor, combine the cream cheese, peanut butter & confectioners' sugar. Process until almost smooth. Gently stir in the whipped cream & pour into the pie shell. Chill.~~On Magnificent Cookbook

CHICAGO PEANUT BUTTER PIE 8-10 oz fudge cookies, ground fine 1/3 cup sugar 1 stick butter, softened 8 oz pkg cream cheese, softened 1 cup chunky peanut butter 1 cup confectioners' sugar 1 cup heavy cream, whipped Preheat oven to 350°. combine the cookie crumbs, sugar & butter until well blended. Press the mxiture onto the bottom & up the sides of a 9" pie plate & bake 15 minutes. Cool. In a processor, combine teh cream cheese, peanut butter & confectioners' sugar. Process until almost smooth. Gently stir in the whipped cream & pour into the pie shell. Chill.~~One Magnificent Cookbook PEANUT BUTTER PIE WITH PRETZEL CRUST (MUST make ahead.) Pretzel Crust 3/4 cup finely crushed pretzels 3 TBL granulated sugar 6 TBL butter, melted Combine the pretzels, sugar & melted butter, mixing well. Press firmly onto the bottom & up the sides of a 9" pie plate. Bake in a preheated 350° oven for 10 minutes. Cool on a rack.~~ Filling: 8 oz cream cheese 1 cup confectioners' sugar 1/2 cup peanut butter 1 large container Cool Whip Mix the cream cheese, sugar & peanut butter together in a food processor. Fold in the Cool Whip. Pour into the cooled crust & chill 2-3 hours.~~Desserts