Peanut Butter Pie Recipe

 Here's the recipe for the Peanut Butter Pie that Eric made for the family's big feast at Thanksgiving. He did not disclose its calorie count. It looks like this photo forgot the ganache on top, but that's okay, so did we. 

Eric Martin's Peanut Butter Pie

Ingredients

CRUST:

One inner package of chocolate graham crackers OR 25 Oreos - smashed up or turned to crumbs in a food processor

4 Tbs. Butter

FILLING:

1 1/2 cups peanut butter (room temp)

8 ounces cream cheese, softened (room temp)

3/4 cup granulated sugar

2 tablespoons butter, melted

1 cup heavy cream, whipped until stiff peaks form

GANACHE: (That's Frosting, in English)

1/2 cup heavy cream

4 ounces chocolate (semi-sweet works best)

INSTRUCTIONS:

CRUST:

1.  Melt the butter, add to the chocolate/oreos & press into a pie pan.

2.  Bake at 350 for 5-7 minutes until it sets up.

FILLING: 

1. Whip the cream and set it aside.

2. Blend the peanut butter, sugar and cream cheese together in a large bowl.

3. Add the melted butter and stir well.

4. Gently fold in the whipped cream

5. Pour into the baked pie shell and refrigerate for at least one hour

GANACHE: (That's still frosting, folks)

1.  In a small saucepan over medium heat, bring the cream to a gentle boil.

2.  Remove from the heat and gently fold in the chocolate. Continue to gently "fold" until the chocolate is fully melted.

3. Set aside to cool until thick but still pourable and not hard.

4. Remove pie from the refrigerator and pour the ganache over the top of the pie.

5. Refrigerate for at least another hour.