Peanut Butter Pie

Ingredients:

• Crust
  • 6 1/2 oz chocolate wafers
  • 1 tbsp sugar
  • 3 oz unsalted butter, melted
• Filling
  • 1 batch of Homemade Peanut Butter
  • 2 oz unsalted butter, room temperature
  • 3 oz powdered sugar1 tsp vanilla extract
• Ganache
  • 2 oz of good-quality bittersweet chocolate, chopped fine
  • 5 tbsp heavy cream

Tools:

• Food processor
• 9-inch metal pie pan
• Oven
• Microwave
• Refrigerator

Directions

Preheat over to 350°F.

In food processor, combine wafers and 1 tbsp sugar. Process until wafers are fine crumbs. Drizzle melted butter into crumb mixture. Pulse to combine. Press into bottom and sides of pie pan. Place in middle rack of oven and bake for 0 minutes. Remove and allow to cool.

After crust has cooled, place peanut butter and room-temperature butter into food processor. Process for 1 minute. Add powdered sugar and vanilla and process for ~2 minutes or until smooth. Carefully spread mixture into pie shell and bake for 10 minutes. Allow to cool while prepping ganache.

Place heavy cream in heat-proof, microwave-safe bowl and microwave on high until just simmering (~30 seconds). Do not allow cream to boil. Remove from microwave and add chocolate, making sure that the chocolate is completely submerged. Let sit for 2 minutes. Gently whisk until chocolate is melted and combined with the cream (~3 minutes).

Spread ganache the pie (all the way to the crust, sealing the top). Allow to cool for 20 minutes, then refrigerate for 1 1/2 hours before serving.