Indulgent Noms: Reese's Cup Pie

Source

8 ounces cream cheese, at room temperature
3/4 cup confectioners' sugar
1/2 cup smooth peanut butter
2 ½ tablespoons milk
3 cups of heavy cream, 1-2 cups of it whipped until medium peaks form*
1 9-inch prepared chocolate crust
8 ounces bittersweet or semi-sweet chocolate

Using a stand or hand mixer, whip the cream cheese and sugar together. Then add the milk and peanut butter and beat until well combined. Fold in 1-2 cups of whipped cream into the peanut butter mixture, then pour into the crust, making sure it is slightly below the top of the crust, and the filling is not mounded up in the middle. I usually have some extra, but it never goes to waste. Chill the pie in progress while making the ganache.

Finely chop the chocolate and place in a heavy ceramic or glass bowl. Then heat the 1 cup of cream to boiling in the microwave. Keep an eye on it so it doesn’t boil over, or you will have a nice mess to clean up. When the cream has come to a boil, pour it over the chocolate and start stirring until the chocolate has melted and it is completely combined. Let the ganache cool down, as you don’t want to cook your peanut butter and cream cheese mixture. Once it has cooled, pour over the peanut butter pie, and chill 2 hours before serving. Once again, you may have a some ganache left over, depending on how thick you want the topping. It can be stored in the refrigerator for a couple of weeks.

* I probably use somewhere in between 1 and 2 cups. If you do not use the full amount, throw a little sugar and vanilla in and whip it a little longer, then use it to garnish the pie when serving. That kind of stuff is classy, anyways.