Yield: 8 servings
1½ Cups Creamy Peanut Butter
8oz Cream Cheese, softened
¾ Cup Sugar
2T Butter (melted)
1 Cup Heavy Cream (whipped stiff)
1 Baked 8- inch Pie Shell
½ Cup Heavy Cream
4oz Dark Chocolate (chopped)
1. With an electric mixer, blend the peanut butter and cream cheese until smooth.
2. Add the melted butter to peanut butter mixture, then fold in whipped cream.
3. Pour into the baked pie shell and refrigerate for 1 hour. Glaze with Ganache if desired.
4. For Ganache: In a saucepan over medium heat, bring the cream to a boil. Remove from heat and fold in chocolate until no streaks of white remain. Cool unto lukewarm, then glaze cake. Refrigerate for at least two hours before serving.