Ingredients
-1 9-inch chocolate pie crust * See notes
-8 ounces cream cheese softened
-1 cup peanut butter smooth
-3/4 cup + 2 tablespoons powdered sugar divided
-1 cup heavy cream
-1 teaspoon vanilla extract
FOR THE CHOCOLATE GANACHE
-1 cup chocolate chopped
-1/2 cup heavy cream
-1/4 cup peanuts chopped
Instructions
Prepare a 9-inch chocolate crust and set aside.
In an electric mixer, beat together the cream cheese, peanut butter, and powdered sugar, until fluffy. In a separate bowl, beat the heavy cream until thick. Add the 2 tablespoons powdered sugar and vanilla extract and beat until stiff peaks form.
Gently fold the whipped mixture into the peanut butter mixture. Pour the mixture into the pie crust and refrigerate for 2 hours.
After 2 hours, make your ganache. In a small saucepan, heat up your heavy cream until warm. Remove from the heat and add the dark chocolate, and whisk together, until smooth. Let the mixture cool until no longer warm. Gently pour over the chilled pie and spread out. Sprinkle chopped peanuts around the perimeter.
Chill the pie overnight, before serving.
