Chocolate - Peanut Butter Pie - cooking recipe

Ingredients

Crust
2 1/2 cups finely crushed graham cracker crumbs (or substitute chocolate wafers)
1/3 cup packed brown sugar
1/4 lb butter, melted (1 stick)
Ganache
3/4 cup heavy cream
1 cup semi-sweet chocolate chips
Filling
5 ounces cream cheese
1 1/2 cups sifted confectioners' sugar
1/3 cup milk
1 1/2 cups smooth peanut butter
1 tablespoon vanilla extract
2 cups chilled heavy cream
Garnish
chocolate shavings or ganache, drizzled over top

Preparation

Crust:
Preheat oven to 350\u00b0F and place rack in center of oven.
Combine cracker crumbs, brown sugar and melted butter in a deep 10-inch pie pan (or two shallow 9-inch pie pans).
Press evenly into pan and bake for 10-15 minutes.
Chill Crust.
Ganache:
Bring 3/4 cup heavy cream to boil in small pan over medium-high heat, or microwave for 2-3 minutes, and pour over chocolate chips.
Whisk together until smooth.
Pour 1/2 of the chocolate mixture into cooked and cooled pie shell(s) and spread evenly over bottom. (Save the rest for the garnish).
Refrigerate.
Filling:
In a large mixing bowl, with an electric mixer set on high, whip cream cheese and sugar until smooth.
Add milk, peanut butter, and vanilla.
Beat until well mixed.
In a separate bowl, whip chilled cream until stiff and fold into peanut butter mixture.
Spoon gently into chilled crust; using a spatula to smooth surface of pie.
Refrigerate for at least 4 hours.
Garnish with chocolate shavings, crushed peanuts, whipped cream or drizzle ganache over top.
Serve at once.
(Rumored to be even better the second day--like there is ever any left over!).