CHOCOLATE CRUNCH CRUST:
In a heavy saucepan, over low heat, melt 1/3 cup of butter and a 6-oz package of semi-sweet chocolate chips. Remove from heat and gently stir in 2 1/2 cups oven-toasted rice cereal until completely coated. Press into bottom and up side of greased 9-inch pie plate. Chill 30 minutes.
1 chocolate crunch crust (recipe above)
1 (8-oz) pkg cream cheese, softened
1 (14-oz) can sweetened condensed milk
3/4 cup peanut butter
3 tbsp lemon juice
1 tsp vanilla extract
1 cup whipping cream, whipped
2 tsp chocolate flavored syrup
In a large bowl, beat cream cheese until fluffy; beat in sweetened condensed milk and peanut butter until smooth. Stir in the lemon juice and vanilla. Fold in the whipped cream. Put mixture in crust. Drizzle syrup over top of pie and gently swirl with a spoon. Chill 4 hours or until set. Refrigerate leftovers.