Peanut Butter Pie

In what we hope will become a regular series on this blog, below you will find the recipe for Chef Annie Cuggino's Peanut Butter Pie. Thank you for sharing, Chef!

This delectable dessert is the holy grail for peanut butter lovers; the perfect balance of rich, light and creamy. We hope you'll try it at home - leave a comment here and let us know how it goes!

Peanut Butter Pie Filling

1 lb. Cream Cheese
3 cups Powdered Sugar
3 cups Peanut Butter
3 1/2 cups Whipped Cream (sweetened & w/vanilla)

1. Cream the cream cheese and powdered sugar together
2. Add peanut butter and mix
3. Fold in the whipped cream
4. Scrape into a prepared graham cracker crust (see below)
5. Cool completely
6. Top with chocolate ganache (see below) - cool again
7. Serve with whipped cream and peanuts or peanut brittle

Chocolate Ganache

2 cups Chopped Belgian Bittersweet Chocolate
1 1/2 cups Heavy Cream

1. Bring cream to a boil
2. Pour over chocolate, stir to melt
3. Pour over cooled pie

Graham Cracker Crust

3 cups Graham Cracker Crumbs
3/4 cup Peanuts (ground)
1/2 cup Dutch Cocoa
6 oz. Melted Butter

1. Mix all ingredients together
2. Press into a 10" springform pan
3. Bake until toasted
4. Cool completely before adding filling