Peanut Butter Pie

There is something nostalgic about pie.  Cakes can be so fancy and cookies kind of ordinary, but pies are a delicious dessert for when you want something special but still very homey.  I was in the mood to dress this pie up with some chocolate drizzle and piped on whipped cream, but it would be just as delicious without the extras.
This pie starts off with a delicious chocolate cookie crumb crust, which is topped with a layer of chocolate ganache, then the peanut butter filling.  For those who love the chocolate/peanut butter combo, this is the pie for you!

Peanut Butter Pie
Note: I thought this pie was very tasty, but I'm curious to experiment with it some more.  Next time I might try making a smaller, more intensely flavored peanut butter layer by cutting all the filling ingredients in half except for the peanut butter.  My family wanted less of the peanut butter layer and more of the chocolate, but I don't think the ganache layer can be increased as it's so rich.  To make a thicker chocolate layer I would use some kind of chocolate pudding layer.
Ingredients:
Crust:
1 3/4 (about 7 oz) cup chocolate cookie crumbs
2-3 tablespoons brown sugar
5 tablespoons butter, melted
Ganache:
1/2 cup heavy cream
1 cup chocolate chips
Peanut butter filling:
1 cup heavy cream (or less, see note)
1 cup creamy peanut butter
1 cup powdered sugar (or less, see note)
8 oz. cream cheese, softened (or less, see note)
1 teaspoon vanilla
Toppings (optional):
1/4 cup chocolate chips
1 teaspoon coconut oil
Sweetened whipped cream
Chopped peanut butter cups

Directions:
1. Preheat oven to 375 degrees.  In a medium bowl stir together the cookie crumbs and sugar.  Slowly drizzle in the melted butter, while stirring.  Continue stirring until all cookie crumbs are moistened.  Press into the bottom and sides of pie plate.  Bake for 8-9 minutes, or until the edges are beginning to look dry.  (The bottom crust will still look a bit moist.)  Cool.

2. Heat 1/2 cup cream in the microwave until simmering.  Add the chocolate chips and let sit for five minutes.  Stir until combined and smooth.  Pour ganache into the bottom of crust.  Cover and chill in refrigerator until ganache is set (about 1 hour).

3. In small bowl beat 1 cup heavy cream to medium-stiff peaks.  In a medium bowl beat the peanut butter, powdered sugar, cream cheese, and vanilla until creamy.  Fold in the whipped cream until combined.

4. Spread the peanut butter filling over the ganache layer, cover lightly with plastic wrap, and refrigerate at least 2 hours.

5. If desired, place 1/4 cup chocolate chips and 1 teaspoon coconut oil in a small bowl.  Heat in the microwave in 20 second increments until melted, stirring after each increment.  Use a fork to drizzle over the peanut butter layer.  Refrigerate until set.  Garnish with sweetened whipped cream and chopped peanut butter cups, if desired.

Source: adapted from Meadowbrook Farm Blog via www.melskitchencafe.com