Peanut Butter Cup Pie

Ingredients

• 9 ounces chocolate wafer cookies
• 3 tablespoons butter, melted and cooled
• 10 ounces heavy cream, divided
• 8 ounces cream cheese, room temperature
• 4 ounces confectioner's sugar
• 1/2 teaspoon salt
• 12 ounces creamy peanut butter
• 5 ounces dark chocolate, chopped into fine pieces

Directions

1. Put the chocolate wafers into a food processor bowl and pulse until they become fine, even crumbs. Add the melted butter, run the processor for 15 seconds, stop to scrape the bowl, then pulse 5 seconds more so the butter is worked through. Tip the mixture into the pie plate and press it across the bottom and up the sides to make an even crust. Refrigerate for at least 20 minutes.
2. Take 1/2 of the heavy cream and whip it until soft peaks form, then stash it in the refrigerator. Fit a stand mixer with the whisk attachment, add the cream cheese, confectioner's sugar, and salt, and beat until smooth; pause several times to scrape the bowl so the lumps do not hang around. Add the peanut butter and whisk until the mixture is fully blended and smooth, though it will be very thick. Measure 5 ounces of the chilled whipped cream into the peanut butter mixture and whisk until incorporated; it will loosen a little but stay dense. Spoon the filling into the prepared crust and use an offset spatula to flatten the top. Refrigerate for 30 minutes.
3. Use a small heatproof bowl for the chocolate and set it nearby. Warm the remaining 5 ounces of cream in a small saucepan, stirring occasionally, until it comes to a simmer. Pour the hot cream onto the chocolate, wait 2 minutes, then stir until the mixture turns smooth and glossy. Spread the chocolate over the peanut butter layer with an offset spatula. Refrigerate until the ganache firms, at least 10 minutes. Store the pie in the refrigerator for 1 day.