Don't let all the steps scare you! This is the ultimate "do ahead" dessert. You can stop at each step you put in the freezer and come back later, or another day - and the pie will freeze for a month!
Just two ingredients in the crust - but the quality of the cookies is ALL important!
Don't eat any - you need exactly half and you WILL want to make another one. They freeze for months!😨.
Break up the cookies and put them in the food processor with the metal blade---
If you use a piece of plastic wrap, the top doesn't get dirty.😊👍
Grind the cookies to a fine crumb by pulsing the processor.
They should look like this
Melt the butter in the microwave - don't you HATE when it "pops" all over the place!😡
Pour the melted butter in with the crumbs.......,,
And pulse until it all clumps together
Like this! By the way, this is a great cheesecake crust, too. You can bake it right along with the cheesecake!
Butter a glass 9 inch pie plate. (It will be in the microwave later)
Gather the clumps into one big lump and flatten it out a little
Pat it into the bottom of the pie plate..
And spread it out and up the sides.
A little blurry, but you get the idea.
Cover with a piece of plastic wrap and smooth it out with a flat bottom measuring cup.
Place it in the microwave and set it for 1 minute on high.....all you want to do is melt the butter and chocolate a little! It might not take a minute!
It's done as soon as it looks a little shiny - don't let it start to slip down the sides. Remember, we're not cooking, just warming so everything melts together. Now place it in the freezer to chill.
Gather the ingredients for the filling
Measure out 1 1/2 cups of chilled heavy cream in at least a 3 cup measure or bowl.
Use the whisk attachment of your hand mixer to whip the cream
Whip until it is "stiff"!
Like this! Don't make butter!!! That's the reflection of the flash - NOT butter!😊
Put the peanut butter and cream cheese in a large bowl - everything should be room temperature.
Add the sugar and mix it all together.
Add the vanilla...;
After everything is mixed, use one of the whisk beaters to begin to fold the whipped cream into the mixture, by hand!
Don't over mix, you don't want to knock the air out of the cream.
Add a little more and keep folding it in.....
Until you have it all mixed in.
It should look like this when it's done.
Get the crust out of the freezer ....
And pour in the filling, smooth it out on top......
And put it back into the freezer for an hour! After 30 minutes start on the ganache.
For the ganache, measure out 3/4 cup of heavy cream..
And 8 ounces of the best bittersweet chocolate you can find!😚.
You could use "morsels" and save the trouble of chopping, but those are best saved for cookies you can foist off on undiscriminating children! 🚶👧
Chop the chocolate fine.......
Heat the cream in a heavy sauce pan...
Until it shows the first signs of boiling.....
Add the chocolate and remove from the heat.
Cover the pan and set aside for about 3 minutes or so..
Stir the melted chocolate from e bottom of the pan...
Until it's all smooth and creamy! Let it sit for 5 - 10 minutes to thicken a little before pouring on the pie.
Get the chilled pie out of the freezer and you're ready for the grand finale!
Just pour it onto the center of the pie and let it spread by itself....
It will get all the way to the edge, but you might have to move the pan around a little to even it out!
A few drops cover the empty places....
And getting the last of it right in the middle makes it nice and thick!
Place it in the freezer until it is hard...
Cover with plastic wrap and aluminum foil and it's good for a month! (like it's going to last that long!)
Mark off in about twelve servings and cut with a knife warmed in hot water.
Small pieces is the name of the game, it's RICH.......