Summer has dug her fingernails in and is hanging on a bit like the hag she could become if she doesn’t let Autumn make her entrance. As a result, here’s a chill treat. Do you love Reese’s Peanut Butter Cups? Love peanut clusters? Yeah, me too! And this pie hits all the right buttons for those cravings. Plus, this recipe is so easy, even Hannah could make it. Sadly, she doesn’t have the patience to wait the time needed between making and eating. That’s the one drawbakc. That said, this treat is soooo worth the wait!
Prep time: 5 minutes
Cook time: 15 minutes
Chilling time: 1 hour then 3 hours
Total time: 4 hour 20 minutes
Servings: 10
Ingredients
1 8-inch chocolate cookie pie crust
FOR THE FILLING
1 cup heavy whipping cream
3/4 cup powdered sugar sifted and divided into one 1/2 and 1/4 cup
1 1/2 tsp pure vanilla extract
1 cup creamy peanut butter
4 oz cream cheese softened
FOR THE TOPPING
1/2 cup heavy whipping cream
4 oz semi-sweet chocolate chopped
1/4 cup roasted peanuts chopped; for garnish
Let’s Make It
FOR THE FILLING
1. In a large bowl of an electric mixer, with the whisk attachment, beat the heavy cream until soft peaks have formed. Add the ½ cup sifted powdered sugar and vanilla extract. Whip until stiff peaks form. Transfer the whipped cream to a separate bowl.
2. In the same mixer bowl (no need to wash it), with the paddle attachment, beat the cream cheese, peanut butter, and remaining ¼ cup of confectioners’ sugar until light and fluffy, about 3-5 minutes.
3. At a low speed, beat a ⅓ of the whipped cream into the peanut butter mixture just until combined. Using a rubber spatula, fold in the remaining whipped cream into the peanut butter mixture until incorporated.
4. Transfer the whipped peanut butter mixture into the prepared chocolate cookie pie shell. Gently smooth the mixture into an even layer with a spatula. Refrigerate the pie, uncovered, for 1 hour.
FOR THE TOPPING
1. Save this step until the pie is chilled. Go have a cup of coffee and read a book for an hour. Then come back. 
2. Place the chocolate pieces, or chocolate chips, into a small bowl.
3. In a small saucepan, bring the ½ cup of heavy whipping cream to a boil over medium-low heat, stirring constantly. Once boiling, immediately remove the pan from the heat. Pour the boiling cream over the chopped chocolate. Cover the bowl with plastic wrap and let sit for one minute. Remove the plastic wrap and whisk until a smooth chocolate ganache forms.
4. Pour the chocolate ganache over the chilled peanut butter pie. Using a spatula, gently smooth the ganache until all of the peanut butter filling has been covered.
5. Sprinkle the chopped peanuts along the outer rim of the pie. Chill in the refrigerator for 3 hours before slicing.
6. Store the pie in the refrigerator, covered, for up to 3 days.
First, this pie is really yummy and easy to put together. The hard part is waiting for it to chill in the fridge before adding the topping and then serving and eating. Also, the recipe says 10 servings. Yeah, that would be skinny pieces for for like super models. The kids and the Hard Target team members do like them some PB& C (Peanut Butter ane Chocolate). Meg found this recipe and gave it a try because Dalton introduced Max to PB&J sandwiches and Tank sneaks Reese’s Peanut Butter Cups to Mariska. I’m tellin’ y’all, the guys are really bad influences and probably shouldn’t be around kids. Just sayin’… Anyway, I keep hoping sales will pick up if I keep boring people with this book. That and I need to write faster to get the next book out. Should I mention that I have CROSSFIRE graphics to share? I’m such a sucky marketer. Anyway, you know the drill. Click on the pic or the title to head over to Books2Read to find your preferred on-line bookseller. And if you try the pie, I hope you enjoy it.
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the “cover curse” is done with. If not, then I will start manually sharing the blog to FB since I don’t know what else to do. And yes, #TechnologySTILLHatesMe 
