Chocolate Peanut Butter Pie

This has got to be an all-time favorite! I have also made it in a 9in. x 13in. pan instead of the two pie crusts, making my own crust with graham crackers; it works just as well.


16 ounces cream cheese
2 cups powdered sugar
2 cups chunky peanut butter
1 cup milk
1 pint whipped topping
1/2 cup peanuts chopped
1 cup chocolate chips
2 graham cracker pie crust
1 cup heavy cream
1/2 cup milk
1/4 cup sugar
2 cups semi-sweet chocolate chopped Lindt or Ghirardelli

Combine cream cheese, powdered sugar, peanut butter and milk in a large mixing bowl. Beat at medium speed until blended. Fold in whipped topping, peanuts and chocolate chips. Spoon mixture into the two pie crusts and freeze for approximately 2 hours. Remove from freezer and top with ganache. Chill in refrigerator until ready to serve. Use a hot knife to cut, and clean knife between slices. You can sprinkle a few of the chopped peanuts on top of the ganache for garnish.

To make ganache, boil the heavy cream, milk and sugar. Place chopped chocolate in double boiler. Add hot cream mixture to melted chocolate and stir until smooth. (Ganache can be prepared ahead of time and reheated in a double boiler.) Cool about 5-10 min. before topping pie.