Peanut Butter Pie – Oh My!

~ Mary ~

My apologies these aren’t the quality photos I usually produce. It had been a looong day and my iphone  just had to do.

Yesterday we had a bit of a cook-over with Patty and Katy. Good times, good food, and good company!
We all walked away with a weeks worth of meals and a peanut butter pie! This recipe came from “Hoosier Mama Book of Pie” it’s a no-bake extravaganza that is extremely rich and satisfying.

Peanut Butter Pie

CRUST
Combine together:
1 Cup Gingersnap Cookie Crumbs
3-4 Tbsp Melted Butter
press into 9″ pie pan

FILLING:
Beat together with electric mixer until fluffy:
8 Ounces Cream Cheese, softened
6 Tbsp Butter, room temperature
3/4 Cup Smooth Peanut Butter
1 Can Sweetened Condensed Milk

Continue beating and add:
2 Egg Yolks  one at a time
1 tsp Vanilla

Pour mixture into prepared pie crust, gently distribute and place in fridge for 30 minutes before drizzling on ganache.

GANACHE
Heat over low flame:
1/2 Cup Cream
remove from heat and add:
4-5 Ounces of 60% Ghirardelli  chocolate chips
Stir until completely melted.
Let cool until room temp, then drizzle over  cold pie.

Garnish pie with:
Roasted Peanuts, crushed