Peanut Butter Pie with Ganache

For the crust

36 Oreo's (8 oz), broken into pieces, or 1 3/4 cups crushed Oreo's
6 Tablespoons unsalted butter
3 Tablespoons dark brown sugar
Pinch of salt

For the filling
6 ounces cream cheese (brought to room temperature)
3/4 cup confectioners sugar
1 teaspoon salt
1 1/4 cup creamy peanut butter
1 teaspoon vanilla extract
2 cups heavy cream

For the garnish
1 oz semi-sweet chocolate (preferably 55% cacao or greater)
2 Tbsp creamy peanut butter

For the ganache

1 cup plus one Tbsp. of heavy cream

8 oz. of bittersweet chocolate

4 Tbsp. of butter

The crust
Pre-heat oven to 350 degrees. In a food processor, pulse wafers until finely ground. In a bowl, combine wafer crumbs, butter, brown sugar, and salt. Press mixture firmly into the bottom and up the sides of a 9 inch pie plate. Refrigerate until firm (about 15 minutes). Bake until set (8–10 minutes). Let cool completely on a wire rack.Directions:

For the filling
With an electric mixer on medium speed beat the cream cheese, confectioner’s sugar, and salt until fluffy. Beat in peanut butter and vanilla.

In a chilled bowl, beat cream until soft peaks form. Whisk 1/3 of whipped cream into peanut butter mixture, then gently fold in remaining whipped cream. Spoon filling into cooled crust. Freeze uncovered for 4 hours or up to one day covered in plastic wrap.

Ganache Combine 8 oz of bittersweet chocolate and room temp butter in a heat safe bowl. In a saucepan heat cream until boil, quickly poor over butter/chocolate and let rest for about 3 mins. then mix with whisk until smooth. Let cool for half hour, then poor over the peanut butter pie that has been in the freezer.

Peanut Butter Chip Drizzle Melt 6oz. peanut butter chips over a double boiler until melted and drizzle over chilled ganache.

Recipe by Kelly Atwood