Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine crust ingredients; press into a 9-inch pie plate. bake at 375* for 10 minutes. cool. in a mixing bowl, beat cream cheese, peanut butter, sugar, butter and vanilla until smooth. fold in whipped cream. gently spoon into crust. garnish with chocolate or cookie crumbs if desired. refrigerate.

Target recipe: in a saucepan, set over low heat, place chocolate and cream. watching very carefully, stir continuously until chocolate is nearly melted. remove from heat and whisk until completely melted. whisk in peanut butter and vanilla. transfer to a bowl, and refrigerate until firm enough to form into balls, 2 1/2 - 3 hours. meanwhile, place peanuts in food processor and pulse until finely chopped. then place in a wide shallow dish (a pie plate wold work well), using your hands, form mixture into 3/4 inch balls, then roll in peanuts to cover. refrigerate on a waxed paper lined tray until firm. store in an airtight container for up to 1 week or freeze.