Jens ChocolatePeanut Butter Pie - cookie crust

Method

• Place the chocolate chips in a large bowl.
• Place the cream in a small saucepan and bring to a boil.
• Pour the hot cream over the chocolate, stirring until the chocolate melts and the mixture is fully combined and smooth.
• Set aside 2 tablespoons of the ganache for the topping.
• Let the remaining ganache cool slightly, then pour the ganache into the bottom of the cookie crust and refrigerate for about 30 minutes, until firm.
• Cream the cream cheese and peanut butter in a large bowl with an electric mixer or wooden spoon until soft and creamy.
• Add the condensed milk and beat until thoroughly blended.
• Add the vanilla and stir to mix.
• In a separate bowl with an electric mixer, whip the cream to soft peaks.
• Set aside half of the whipped cream for the topping and gently fold the remaining half into the peanut butter mixture.
• When the ganache is completely firm, spoon the mixture on top of the chilled ganache, spread evenly, and refrigerate for about 1 hour, until firm.
• You can refrigerate the pie overnight or up to several days at this point.
• Fold the vanilla into the reserved 2 cups whipped cream.
• Using a spatula or pastry bag, evenly spread or pipe the cream over the pie and sprinkle with the peanuts.
• Gently reheat the reserved ganache in the microwave for about 10 seconds, until soft enough to pour.
• Cool slightly and drizzle the ganache over the pie, sprinkle with peanuts, and chill until ready to serve.