Chocolate Peanut Butter Pie
| prepPreheat oven to 375°F / 190°C | |||
| 1 box (255 g) chocolate wafer cookies | Pulse cookies to crumbs, melt chocolate & butter, mix, press into pie dish | Bake 375°F / 190°C, 10 min; cool on rack | Pour ganache over filling, sprinkle peanuts, chill 5 hr or overnight |
| 85 g butter | |||
| 85 g semisweet chocolate chips | |||
| 180 ml heavy cream | Whip heavy cream to stiff peaks, 5 min | Fold in whipped cream on lowest speed, pour into crust | |
| 375 g creamy peanut butter | Beat peanut butter, cream cheese, powdered sugar & vanilla until combined | ||
| 225 g cream cheese, room temperature | |||
| 90 g powdered sugar | |||
| 1 tsp pure vanilla extract | |||
| 130 g semi-sweet chocolate chips | Stir ganache until smooth, cool to room temperature | ||
| 180 ml heavy cream | Heat heavy cream until boiling, pour over chocolate chips | ||
| 30 g salted peanuts, crushed | |||
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