You'll need a graham cracker crust and you can either make one or buy one. Doesn't matter to me. I made one so I didn't have to run to the store. A chocolate cookie crust would be delicious as well, but... then I would have had to run to the store. You can try it that way if you'd like. OR next time I make this, if there happens to be a sleeve of Oreo cookies that have escaped attention (like THAT ever happens!) I'll try it.
This filling recipe makes enough for 2 pies. Therefore you'll need 2 crusts. If you're making your own, just double the recipe below and press into 2 9-inch pie tins. If you're buying crusts... buy two.
Graham Cracker Crust
1 sleeve of graham crackers, finely crushed (I put mine in the blender)
1/3 C. sugar
1 cube butter, melted
Mix all three ingredients together. Press firmly into a 9-inch pie tin. Bake at 350 degrees for 7-8 minutes. It will be puffy when you take it out but will settle into place in a few minutes. Let cool.
Peanut Butter Chocolate Pie
2 9-inch graham cracker crusts
2 8 oz. cream cheese, softened
2 C. sugar
1 2/3 C. creamy peanut butter
2 tsp. vanilla
4 T. butter, melted
1 C. heavy whipping cream.
Whip the 1 cup of whipping cream until it peaks. Don't over whip! Set aside.
Mix cream cheese and sugar until well blended. Add peanut butter and vanilla and beat well. Slowly add the melted butter while beaters are going and blend in well. Gently fold in whipped cream. Split the filling in half filling both of the pie crusts. Chill for an hour or more. Prepare Ganache.
10 ounces good chocolate - milk or semi-sweet
10 ounces heavy whipping cream
Break chocolate into chunks. Place in microwave safe glass bowl. Pour cream over top. Microwave on high for 30 seconds. Stir. Microwave another 30 seconds and stir. Continue to microwave and stir on 20 second intervals until cream is warm enough to melt the chocolate the rest of the way. If it looks grainy or separated, just keep stirring to smooth it out. (Do not overheat! It will be barely warm to the touch) In a bowl/pan larger than the bowl your chocolate mixture is in, place an inch or two of water and add a good handful of ice cubes. Set the bowl of chocolate into the ice bath and stir, letting it cool until the mixture thickens up to a thin pudding consistency. Transfer chocolate to a mixing bowl and using the wire whip attachment (the same as you would whip cream with) beat this mixture until it is light and fluffy. Do not over beat! You want the mixture to have peaks when you lift the beater but still be soft enough to spread easily.
Spread half of the ganache over each pie. Return to refrigerator and cool a few hours more or until layers are firm. Serve cold!
Tip: Cut this pie with a knife dipped in hot water before each cut.