Peanut Butter & Chocolate Pie
The calendar and the heat index are reminding us that summer is around the corner, and with it, many reasons to entertain. Whether you are making a complete meal or a “come for dessert” for guests, you’ll like the simplicity – not to mention, popularity of this refreshing pie.
Start with a graham cracker crust, store bought or homemade (see the index for a recipe).CHOCOLATE GANACHE: Place in a bowl: 1 cup Chocolate Chips (Milk or Dark – I use 60% Dark) Bring to a boil and pour over the chips: 2/3 cup Heavy Cream Stir well to melt the chips and create a smooth ganache. Allow this to set at room temperature until cool and thicker. Pour cool ganache over the bottom of the graham cracker crust. PEANUT BUTTER FILLING: In a bowl, cream: 8 oz Cream Cheese Add and continue to cream: 3/4 cup Peanut Butter (smooth or chunky) 1/4 cup Powdered Sugar Mix in: 1/2 tsp. Vanilla Extract 1/2 of a container of Cool Whip, thawed
Smooth the peanut butter filling over the chocolate ganache layer. Garnish with bits of a Peanut Butter Cup. Cover with plastic wrap and refrigerate for several hours before serving.