Friday, August 22, 2014

Chocolate Peanut Butter Pie

Ingredients for Filling:
· 1 ½ cups heavy cream
· 1 (8-ounce) package cream cheese, softened
· ¾ cup sugar
· 1 cup creamy peanut butter
· 1 tablespoon vanilla

Ingredients for Ganache Topping:
· ½ cup heavy cream
· 1 cup semi-sweet chocolate chips
1 Deep-dish graham cracker crust

1. Whip the 1 ½ cups heavy cream until it holds peaks. Set aside in the refrigerator while preparing the rest of the filling.
2. In a large bowl, beat cream cheese until smooth. Add sugar and mix until blended. Add peanut butter and vanilla, mixing well. Fold whipped cream into the peanut butter mixture, blending well. Pour filling into graham cracker crust and put in the freezer.
3. To prepare the topping, in a small saucepan, slowly bring the remaining ½ cup heavy cream to a boil, being careful not to scald it. Turn off the heat and add the chocolate chips, pushing the chips into the cream until almost covered. Put the lid on the saucepan and let it set on the stove. After about 10 minutes, stir until the chocolate chips are melted and fully blended into the cream. Cool to room temperature then pour ganache over the pie. Put pie back into the freezer for 30 minutes before serving.
4. If serving more than a ½ hour after preparing, store the pie in the freezer for a firm pie or in the refrigerator for a softer, gooier pie.

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