Real quick before the holiday, one last recipe: Peanut Butter Cup Pie.
1 cup chocolate graham crackers crumbs
8 ounces of unsalted butter
16 ounces of dark chocolate chips
2 cups of peanut butter (I prefer chunky, but if you like smooth that works too)
32 ounces of heavy whipping cream
Grease a 9 or 10 inch pie pan. Melt the butter and combine with the graham cracker crumbs. Cover the bottom and coat the sides with the graham cracker crumbs. Place in freezer. Place the dark chocolate chips in a medium sized mixing bowl. Divide the whip cream in half. Bring 16 ounces to a boil. Once it reaches a boil remove from heat and pour over the dark chocolate chips. Let stand for five minutes and then whisk until smooth to produce a dark chocolate ganache. Set aside at room temperature. Whip the heavy whipping cream into whipped cream. Set aside in the fridge. Clean whisk or mixer and attachments and whip the 2 cups of peanut butter until fluffy and smooth. Fold in 1/2 the whipped cream. Remove the pie pan from the freezer. Coat the bottom and sides with half the ganache and replace into the freezer for ten minutes. After ten minutes remove from the freezer and fill the pie with the whipped peanut butter/whipped cream filling. Place in the fridge for 20 minutes. Remove from fridge and pour the remainder of the ganache over the top of the filling smoothing it out until it is completely covered. Place back into the fridge and refrigerate for at least two hours. Once thoroughly chilled remove from the fridge, slice, and garnish with some of the remaining whipped cream for serving.