Peanut Butter Pie

I try to make my husband a desert every now and again,  I am not a baker, but he has a sweet tooth and I like to learn new skills.  His all time favorite combination is peanut butter and chocolate.  Give him a Reese's or a nutty bar and he is a happy guy.  In fact before we had kids, I used to give him nutty bars as a "father's day" present from the dog.  I decided to try a peanut butter pie.  This recipe is pretty easy and makes a tasty but off the charts rich pie.  I like a lighter and fluffier PB pie; this one is more like cheesecake.  It's kind of a good thing that he loves it and I think it's alright;).  In a weird genetic quark, my son, who will never turn down sweets when he can get them, doesn't like peanut butter and chocolate.  If he didn't look so much like my husband I would think maybe we had someone else's child.  Its not like I don't enjoy PB and chocolate!

Peanut Butter Pie

Chocolate Crust
1 1/2 c  (150 grams) chocolate wafer crumbs or Oreo Cookie crumbs
2 T  (30 grams) granulated white sugar
6 T  (85 grams) unsalted butter melted
Peanut Butter Filling
8    ounces (227 grams) cream cheese,room temperature
1 c  (240 ml) peanut butter creamy or chunky
1 c  (115 grams) confectioners sugar (powdered or icing)
2 t  pure vanilla extract
1/2 c  (120 ml) heavy whipping cream (double cream) (contains 36-40% butterfat)
Ganache
4    ounces (120 grams) semi-sweet chocolate coarsely chopped
1/4 c  (60 ml) heavy whipping cream (double cream) (contains 36-40% butterfat)
1 T  (13 grams) unsalted butter cut in small pieces
Garnish,(Optional)
Chopped Salted Peanuts

Chocolate Crust: Preheat oven to 350 degrees F (177 degrees C) and
place oven rack in the center of the oven. Have ready a 9 inch (23 cm)
pie pan.   (A 9 inch spring form pan can be used.)
In a large bowl, mix together the chocolate crumbs, sugar, and melted
butter. Press onto the bottom and up the sides of the pie pan. (If
using a spring form pan, press the crumb mixture onto the bottom and
about one inch (2.5 cm) up the sides of the pan.) Place in the
preheated oven and bake for about 8 - 10 minutes or until firm. Remove
from oven and place on a wire rack to cool.
Peanut Butter Filling: In the bowl of your electric mixer, or with a
hand mixer, beat the cream cheese and peanut butter until well blended
and smooth. Add the sugar and beat until fluffy. Scrape down the sides
of the bowl and beat in the vanilla extract. In a clean bowl, beat the
whipping cream until soft peaks form. With a rubber spatula, fold the
whipped cream into the cream cheese mixture. Pour the filling over the
cooled chocolate crust and smooth the top. Cover loosely and place in
the refrigerator for 3-4 hours or until firm.
Ganache: Melt the chocolate, cream, and butter in a stainless steel
bowl placed over a saucepan of simmering water. Remove from heat and
let cool to room temperature and then spread the ganache over the
peanut butter filling. Sprinkle with chopped peanuts, if desired. Cover
and place in the refrigerator for several hours or overnight. The
Peanut Butter Pie will keep about one week in the refrigerator. Serve
in small slices.
Serves about 12 people