Peanut Butter Pie

 Peanut Butter Pie

For the crust:

1 box mini peanut butter cracker sandwiches (8.8 oz.), like Ritz Bits peanut butter

2 T. sugar

1/2 tsp. salt

1 stick unsalted butter

For the ganache:

1/2 c. heavy cream

1 T. light corn syrup

4 oz. semisweet chocolate

For the filling: 

2 3/4 c. heavy cream

3/4 c. powdered sugar

1 tsp. vanilla

8 oz. cream cheese

1 c. creamy peanut butter

8 mini peanut butter cups

1/2 c. salted dry roasted peanuts

Set the cream cheese out to bring it to room temperature.  Melt the 1 stick of butter for the crust.  Preheat the oven to 350 degrees with the rack in the middle position.

For the crust, process the crackers, sugar and salt in a food processor until fine.  Add the melted butter and pulse until combined.  Press this mixture evenly into the bottom and up the sides of a 9-inch pie plate.  Bake the crust for 9 to 11 minutes.  Remove from the oven and cool completely on a wire rack.

For the ganache, chop the semi-sweet chocolate and place in a bowl while the crust bakes.  Then combine the heavy cream and the light corn syrup in a saucepan; bring to a boil. Pour the hot cream mixture over the top of the chopped chocolate.  Let sit for 5 minutes then whisk until smooth.  Reserve 1/4 cup of this mixture for the top of the pie.  Pour the remaining ganache over the bottom of the crust.  Refrigerate until set.

For the filling, whip the heavy cream in a stand mixer fitted with a whisk attachment on medium speed until thick.  Add 1/4 cup powdered sugar and the vanilla, increase the speed to medium-high and whip until stiff peaks form.  Transfer the whipped cream to a bowl, reserve 2 cups for the topping.

In the same mixing bowl, used to whip the cream, beat the cream cheese until soft.  Add the remaining 1/2 cup powdered sugar and the peanut butter, beating until combined.  Fold in one-third of the whipped cream until smooth, then fold in the remaining two-thirds whipped cream.  Spread this filling over the ganache, press plastic wrap over the surface.  Chill until fir, 4 hours or overnight.

Spread the reserve 2 cups whipped cream over the pie, top with drizzles of the remaining ganache, chopped peanut butter cups and chopped peanuts.