Graham Cracker Crust:
1 1/2 Cups graham cracker crumbs
3 Tb light brown sugar
5 Tb butter
8 ounces cream cheese, room temperature
3/4 cup granulated sugar
1/2 Cup light brown sugar
2 tsp vanilla extract
1/4 tsp salt
1 Cup creamy peanut butter
1 Cup heavy whipping cream
3 ounces bittersweet or semi sweet chocolate chips
1/2 Cup heavy whipping cream
Pre heat oven to 325 degrees F.
To prepare crust:
Combine graham cracker crumbs and sugar, add butter mix just until combined. Press crumbs into a 10 inch deep dish pie plate. Bake for 10 minutes. Remove from oven and allow to cool.
To prepare filling:
Beat cream cheese in bowl of mixer until fluffy, about 2 minutes. Add the granulated and brown sugars, vanilla, and salt, and beat until smooth, about 5 minutes. Scrape down sides of bowl, add peanut butter, continue beating until peanut butter is incorporated, about 1 to 2 minutes. Set aside.
In another bowl whip cream to soft peak stage and then fold in cream cheese mixture.
Pour into prepared crust and refrigerate for 2 hours.
To prepare Ganache:
While pie is chilling, make ganache.
Place chocolate in a small heat proof bowl. In a small saucepan heat cream just to a boil and pour over chocolate. Let rest for 3 to 4 minutes. Stir until smooth. Set aside to cool, the ganache should be warm enough to pour but cool enough not to melt the pie.
Pour the ganache over the pie and tilt the pie allowing the chocolate to coat ;the top of the pie. Or use off set spatula to spread the chocolate.
Refrigerate until ganache is set.
Not a NESTLÉ®-tested recipe.