1 cup heavy whipping cream

1/2 cup confectioners' sugar

1 cup salted peanuts

Lightly toast the graham-cracker shell in a preheated, 350-degree oven for 10 minutes. Let cool.

Lightly warm the fudge sauce and pour into the bottom of the pie shell. Sprinkle the chopped peanut-butter cups on top of the fudge sauce. Set aside.

In a bowl, whip the cream cheese, 1/2 cup of sugar and the peanut butter until light and fluffy. In a separate bowl, whip the 1/2 cup heavy cream until soft peaks form. Lightly fold the cream into the peanut-butter mixture until well blended. Pour into pie shell and smooth out until even.

Cover with plastic wrap and chill overnight in the refrigerator.

The next day, whip the remaining cream and sugar into stiff peaks. Using a spatula or a piping bag, cover the top of the pie with the cream. Sprinkle the cream with the chopped salted peanuts. Allow to set for about 1 hour before serving. Serves 8 to 10 people.

Chef Jim Coleman, corporate chef at Normandy Farm and Blue Bell Country Club, is the author of three cookbooks and hosts two nationally syndicated shows: "A Chef's Table," noon Saturdays on WHYY (91-FM); and "Flavors of America," 1 p.m. Saturdays on Channel 12, and 4:30 p.m. weekdays on CN8. He and his wife, writer Candace Hagan, will answer questions.

E-mail ChefColeman@aol.com.