This Saturday Jamie and I had the pleasure of demoing this pie at the Iowa State Fair. The Peanut Butter & Chocolate Ganache Pie is a recipe that Jamie developed for Welcome Home Brands, a fabulous and fantastic bakeware line that allows you to bake and serve all in one. You can purchase these pproducts online at: http://www.amazon.com/s/?ie=UTF8&keywords=welcome+home+brands&tag=mh0b-20&index=garden&hvadid=1691623078&ref=pd_sl_7rfo458t9m_e
Your Favorite Chick from the North – Jill
- graham crackers, crushed fine - 1 cup
- sugar - 2 tablespoons
- butter, melted - 1/4 cup
- Chocolate Ganache:
- semi-sweet or dark chocolate - 1 1/3 cups
- heavy cream - 2/3 cup
- light corn syrup - 2 tablspoons
- pure vanilla - 1 teaspoon
- Peanut Butter Filling:
- creamy peanut butter - 1 cup
- cream cheese, softened - 1 - 8oz. package
- confectioner's sugar - 1 1/3 cups
- whipped cream (cool whip) - 1 - 8oz. container
- chocolate shavings for garnish - 1 oz.
To prepare crust:
Preheat oven to 350®F. In a small bowl, mix together graham crackers, sugar and melted butter. Press into a 9-inch pie plate. Bake on middle rack for 12 minutes. Remove from oven and let cool for 15 minutes.
To prepare chocolate ganache:
In a medium heat resistant bowl. Combine chocolate pieces and Heavy Whipping Cream. Microwave on medium power for 2 minutes. Remove from the microwave and stir. The chocolate should melt into the whipping cream. If there are still some chocolate pieces, heat the chocolate/whipping cream mixture for another 30 seconds. Continue this process until the chocolate is melted, but not boiling.
Add the corn syrup and vanilla; stir until completely incorporated. While still warm, pour into the prepared crust. Set aside and let it cool.
To prepare peanut butter filling:
In a large bowl combine peanut butter and cream cheese. With an electric mixer combine the two until they are smooth. Add powdered sugar and mix until well combined. Lastly, add the whipped cream. Blend it in until it is just combined. Pour mixture carefully over the chocolate ganache and top with chocolate shavings. Refrigerate for 4 hours. It is best when prepared the night before.
*You can make your own fresh whipped cream if you choose to. In medium sized, very cold mixing bowl, add 1 cup Heavy Whipping Cream, 2 Tbsp. sugar and 1 tsp. vanilla extract. With an electric mixer, beat the mixture on medium/high speed until stiff peaks form.