Search no more, this is the last peanut butter pie you'll need. With a chocolate crust and whipped peanut butter filling, this pie includes a with or without ganache sprinkled peanut layer. Either way, a rockstar. I've been around the peanut butter block, this baby's like no other.
Preheat oven to 350˚F. Chill a medium-sized (preferably glass) bowl and the beaters from your electric mixer in the freezer.
Butter your pie pan with a light coat, then set aside. In a food processor, pulse chocolate wafers, brown sugar, flour, cinnamon and salt until the crumbs are fine.
Transfer to a medium bowl, then add the melted butter. Stir well with a fork, spatula, or hands. Coat the crumbs until the butter's even in distribution.
Spread the crumbs even across the bottom of the pie plate. With your hands, a tart tamper, or the back and side of a small measuring cup, press the cookie crumb mixture into the bottom and up the sides of the pie plate. Refrigerate for 5-10 minutes.
On the center oven rack, bake the crust for 6 minutes. Let cool on a wire rack until thoroughly cooled.
Chocolate Ganache
If deciding on this extra touch, make sure the pie shell has cooled completely before beginning ganache. To cool the crust faster: after about 10 minutes on the wire rack, the pie shell can be transferred to the refrigerator for the remainder of cooling time.
Place chocolate chips or coarsely chopped chocolate in a small heat safe bowl. Set aside.
In a small saucepan over medium/low heat, add the heavy cream. Watch carefully until small bubbles begin to form along the edge. Remove from heat and pour over the chocolate. Let stand undisturbed for 3 minutes, then stir until smooth. The ganache may be thin at first. If so, wait for it to thicken, then add to the middle of the pie shell and with an offset spatula or spoon, spread the chocolate across the bottom.
Sprinkle with crushed peanuts and place in the refrigerator.
Peanut Butter Filling
In a medium saucepan, warm the milk and sugar over low heat, making sure the mixture never comes to a boil. Stir until the sugar melts, about 5 minutes. Remove from heat and whisk in the peanut butter until smooth. Stir in vanilla.
Pour the mixture into a large bowl, place on a wire rack, and cool to room temperature. Stir occasionally, then refrigerate until thickened or to quicken the process, the large bowl can be placed in a bowl of ice water.
Using an electric stand or handheld mixer, start at low speed and beat the cream with increasing speed until it starts to thicken. Increase to high speed and continue beating until stiff peaks form. Avoid over beating.
Fold one third of the whipped cream into the peanut butter mixture. Do your best to incorporate, then fold the remaining whipped cream until evenly combined.
Remove the pie shell from the refrigerator and carefully spatula the filling into the crust. With an offset spatula, spoon, or knife, smooth the peanut butter layer over the ganache and against the crust edge.
Garnish with crushed peanuts, cookies, chocolate shavings, whipped cream, macadamia nuts, slivered almonds. Pie Guy suggests meringue. Place in the freezer. After 10-15 minutes, tent loosely with foil. The perfect time to eat or serve this pie seems to be after 3 to 4 hours in the freezer. If after or overnight the pie and chocolate will be on the frozen side. No worries, given the temperature of your freezer and the pie, slice right away or let sit in the refrigerator or out for your best judgement of time. Slice, serve, and enjoy for yourself or share with those you love most.
Notes
Recipe is adapted from Pie Guy a.k.a Pie GeniusHigh Altitude
the only change at 6,300 altitude, is using 5 tablespoons of butter in the crust vs. 4 at sea level.
Crust
the crust can be made ahead, cooled, and covered.
Ganache
The pie's delicious with or without, but I like to sometimes add extra pizzazz.
Peanut Butter
Many recipes warn against using natural peanut butter, but I like the texture a.k.a grit, so try and usually have success. This didn't say not to and worked well as a creamy peanut butter.
Whipped Cream
for the best whipped cream, use a medium-sized deep glass bowl.
place the bowl and beaters in the freezer for a minimum of fifteen minutes.
whipped cream can be made early, covered, and refrigerated for up to a few hours.