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Chocolate Peanut Butter Pie

 


 For the crust: 

1 1/3 cups graham cracker crumbs
 1/3 cup sugar
8 tablespoons
 (1 stick), unsalted butter, melted

Preheat oven to 350 degrees. Combine the graham cracker crumbs, sugar, and melted butter until well blended. Press the mixture into the sides and bottom of a nine-inch deep dish pie plate. Bake at 350 degrees for 8 minutes. Cool completely.

 For the filling:

14 ounces cream cheese, softened
2 cups sugar
 1 1/2 cups creamy peanut butter
1 tablespoon vanilla
 2 tablespoons unsalted butter, melted
1 cup heavy whipping cream

Beat cream cheese and sugar in a mixing bowl. Add the peanut butter and vanilla and mix well. Beat in the melted butter gradually. In a separate bowl, whip the cream until soft peaks form. Gently fold the cream into the peanut butter mixture using a spatula. Do not overbeat. Pour into the prepared, cool crust and refrigerate for several hours until set.

For the Ganache:

3/4 cup heavy whipping cream
6 ounces semisweet chocolate finely chopped (high-quality such as Ghiradelli – not chocolate chips)

Bring the cream to a boil in a saucepan. Pour the chocolate into a bowl. Stir gently to melt the chocolate and mix well. Cool slightly and spread evenly over the pie. Chill until served. Cut with a knife that has been heated under hot water and wiped dry between each slice.

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