ULTIMATE PEANUT BUTTER PIE
Gingersnap Cookie Crust:
11/4 cups fine gingersnap cookie crumbs
1/3 cup finely chopped unsalted roasted peanuts
3 tablespoons granulated sugar
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 cup (1/2 stick) unsalted butter, melted
1/2 cup heavy cream
4 ounces bittersweet chocolate, chopped
Peanut Butter Streusel:
11/2 tablespoons confectioners’ sugar
2 1/2 tablespoons creamy peanut butter
2 tablespoons finely chopped unsalted roasted peanuts
1 ounce finely chopped bittersweet chocolate
Peanut Butter Filling:
1 1/4 cups confectioners’ sugar
1 1/4 cups creamy peanut butter
8 ounces cream cheese, softened
2 teaspoons ground ginger
2 teaspoons pure vanilla extract
1 1/3 cups chilled heavy cream, whipped to stiff peaks
Peanut Butter Glaze/Garnish:
3 tablespoons heavy cream
2 ounces white chocolate, chopped
3 tablespoons creamy peanut butter
1/4 teaspoon pure vanilla extract
1 ounce shaved bittersweet chocolate
Unsalted roasted peanut halves
Preheat oven to 325 degrees. In medium bowl, combine crust ingredients with fork until well blended and evenly moistened. Firmly press onto bottom and sides of a 9-inch pie pan. Bake 8-10 minutes until crust is set. Cool on wire rack.
For Ganache, combine cream and chocolate in glass measure or bowl. Microwave on high 1 to 1 1/2 minutes until cream is simmering; whisk mixture until smooth. Pour over bottom of cooled crust, spreading into an even layer. Place in freezer 30 minutes or until firm.
While Ganache sets, stir together Peanut Butter Streusel ingredients in small bowl with fork until confectioners’ sugar is incorporated. Drop pea-sized clumps of streusel onto a plate, refrigerate 30 minutes.
For Peanut Butter Filling, use mixer to cream together sugar, peanut butter, cream cheese, ginger and vanilla until fluffy, about 2 minutes. Fold the whipped cream into the peanut butter mixture. Spoon half of the filling into crust and spread into an even layer. Scatter streusel evenly over filling. Spoon the remaining filling over the streusel. Use spatula to smooth filling into an even mound, sloping down to meet edge of crust. Place pie in freezer for at least 3 hours, or until filling is frozen hard.
For Glaze, combine cream and white chocolate in 2-cup glass measure. Microwave on high for 30 seconds or until cream is simmering; let stand 1 minute. Whisk melted chocolate into cream. Add peanut butter and vanilla; whisk until glaze is smooth. Let glaze stand 5 minutes to thicken slightly. Slowly pour glaze over top of frozen pie, covering filling completely. Spoon shaved chocolate in a 2-inch band around edge of filling. Garnish with peanut halves. Freeze at least 1 hour or until firm. Makes 16-18 servings.