Chocolate Peanut Butter Pie

• FOR THE CRUST:
• 1-1/3 cup Graham Cracker Crumbs
• 1/3 cups Sugar
• 8 Tablespoons (1 Stick) Unsalted Butter, Melted
• _____
• FOR THE FILLING:
• 14 ounces, weight Cream Cheese, Softened
• 2 cups Sugar
• 1-1/2 cup Creamy Peanut Butter
• 1 Tablespoon Vanilla
• 2 Tablespoons Unsalted Butter, Melted
• 1 cup Heavy Whipping Cream
• _____
• FOR THE GANACHE:
• 3/4 cups Heavy Whipping Cream
• 6 ounces, weight Semi-sweet Chocolate Finely Chopped (high Quality Such As Ghiradelli - Not Chocolate Chips)

1. For the crust:
2. Preheat oven to 350u0b0F.
3. Combine the graham cracker crumbs, sugar and melted butter until well blended. Press the mixture into the sides and bottom of a 9-inch deep dish pie plate. Bake at 350u0b0F for 8 minutes. Cool completely.
4. For the filling:
5. Beat cream cheese and sugar in a mixing bowl. Add the peanut butter and vanilla and mix well. Beat in the melted butter gradually.
6. In a separate bowl, whip the cream until soft peaks form. Gently fold the cream into the peanut butter mixture using a spatula. Do not over beat. Pour into the prepared, cooled crust and refrigerate for several hours until set.
7. For the ganache:
8. Bring the cream to a boil in a saucepan. Pour over the chocolate in a bowl. Stir gently to melt the chocolate and mix well. Cool slightly and spread evenly over the pie. Chill until served. Cut with a knife that has been heated under hot water and wiped dry between each slice.

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Taken from tastykitchen.com/recipes/desserts/chocolate-peanut-butter-pie-6/ (may not work)