Ingredients: |
Ingredients: Crust:
1½ c. graham cracker crumbs
¼ c. sugar
8 T. butter, melted
Ganache:
12 oz. semi sweet chocolate
¾ c. heavy whipping cream
Peanut Butter Filling: (Makes about 3 cups)
2 oz. mascarpone cheese, softened
2 oz. cream cheese, softened
½ c. creamy peanut butter
2 T. granulated sugar
2 T. honey
½ c. heavy whipping cream
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Directions: |
Directions:Preheat oven to 350°F (180°C).
In a medium bowl, stir together crushed cookies, melted butter, sugar, and salt. Using a measuring cup, press mixture into bottom and up sides of a 9-inch pie plate.
Bake until set, about 8 minutes. Let cool completely on a wire rack.
Ganache:
In a small microwave-safe bowl, combine chocolate and cream. Microwave on high in 30-second intervals, stirring between each, until mixture is melted and smooth.
Pour Ganache into prepared crust. Refrigerate until ganache has set, 15 to 20 minutes.
Peanut Butter Mixture:
In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and peanut butter at high speed until smooth. Add sugar, and honey, beating until combined. Transfer mixture to a large bowl, and set aside.
Clean bowl of stand mixer. Using the whisk attachment, beat cream at high speed until stiff peaks form. Fold one-third of whipped cream into peanut butter mixture. Fold in remaining whipped cream. .
Spoon Peanut Butter Filling over Ganache, smoothing top with a spatula. Cover and refrigerate for at least 3 hours.
Decorate top of pie by drizzling chocolate ganache, whipped cream and cut mini Reece's peanut butter cups. |
This recipe for Peanut Butter Pie is from