This rich but mousse-like pie is a great favorite with children and the grown-ups who cook for them.

Line a 10-inch pie pan with:

Bake the crust as directed in About Crumb Crusts. Let cool completely on a rack.

Beat in a large bowl just until smoothly blended:

Beat in a medium bowl until stiff peaks form:

Using a large silicone spatula, fold half of the whipped cream into the peanut butter mixture to lighten it, then fold in the remaining cream. Spread the mixture evenly in the cooled pie crust. Press a sheet of plastic wrap directly on the surface and refrigerate until firm, about 4 hours.

Prepare:

Let cool to lukewarm, then pour the glaze over the top of the pie and spread evenly. If desired, sprinkle with:

Refrigerate for at least 1 hour, or for up to 3 days.