Chocolate Peanut Butter Pie

Layered with an Oreo cookie crust, peanut butter filling, and a chocolate ganache, be ready to make this pie more than once. The peanut butter filling, unlike many made with cream cheese, has the addition of graham cracker crumbs, which gives this pie a dense, rich texture that closely duplicates a Reese's cup. As with most desserts containing butter, this is most luxurious when served at or near room temperature. Serve with a side of very lightly sweetened or unsweetened whipped cream.

Prep Time: 30 minutes Yield: 10-12 servings

INGREDIENTS:

OREO CRUST:

24 oreos

1/4 cup melted unsalted butter

dash of salt

PEANUT BUTTER PIE:

2 cups smooth peanut butter

1/3 cup half and half or milk

1/2 cup melted unsalted butter

1 tsp pure vanilla extract, stirring in 1/2 tsp espresso powder

1 1/2 cups graham cracker crumbs

1/2 tsp salt

1/2 tsp espresso powder

1/2 cup powdered sugar, sifted

CHOCOLATE GANACHE:

8 ounces semi-sweet chocolate chips

8 ounces heavy cream

Make the Oreo crust:

Preheat oven to 350 degrees. In food processor (for best results), process cookies and salt until cookies are fine crumbs. Add melted butter and process into a paste.

Press cookie mixture into a 9 inch pie plate or quiche pan, pressing firmly on the base and up the sides of the pan. Bake for 8-10 minutes and let cool on wire rack.

Make the peanut butter filling:

In a large bowl, with electric or hand mixer, on medium high speed, mix the peanut butter for approximately one minute. Carefully add in the cream, extracts, salt and espresso powder, mixing until incorporated. Slowly add the melted butter and mix until smooth. Add graham cracker crumbs, 1/2 cup at a time, and beat until smooth. Sprinkle in the powdered sugar while mixing at medium speed.

Chocolate Ganache:

In a microwave safe bowl, heat the cream until hot, but not boiling. Pour in the chocolate chips, and let sit for a few minutes without stirring. Begin to carefully mix the cream with the chocolate. Set aside.

Assemble Pie:

Place peanut butter mixture in the Oreo crust, smoothing with a spoon until top is even. Chill in refrigerator for 15-20 minutes. Remove from refrigerator and pour warm ganache on top of pie. Place pie in refrigerator until ready to serve.