- 8 oz. semi sweet chocolate chips
- 3/4 c. heavy cream
Heat in a double boiler, stirring constantly until melted & smooth. Pour into 2 small graham cracker crusts and chill until firm.
- 1 lb. cream cheese
- 2 c. sugar
- 2 c. peanut butter
- 1/8 c. melted butter
Mix cream cheese until smooth and add sugar. Next mix in butter and finally, add peanut butter.
- 2 c. heavy cream
- 1 oz. vanilla
Whip until soft peaks form and fold into peanut butter mixture until smooth.
Pour filling over ganache and chill at least 2 hours before serving.
Do NOT think about the calories & fat involved and ENJOY!!
Note: You can make one larger pie, but make sure you have a large crust. The ganache will be thicker & you’ll have a lot of the peanut butter filling left, but it’s yummy to eat on it’s own, like a mousse.
(Sorry about the poor photo quality, but really NO photo could do justice to the deliciousness that is this pie!)