Peanut Butter Pie with Ganache

Directions

1. 1
   Preheat oven to 350°.
2. 2
   Combine cream and corn syrup in a saucepan and bring to a simmer.
3. 3
   Whip the cream, 1/2 cup powdered sugar and vanilla in a stand mixer fitted with a whisk attachment on medium speed until thick peaks form.
4. 4
   Put crackers, sugar, and salt in a food processor and process until fine.
5. 5
   Place chocolate in a bowl and pour hot cream mixture over top.
6. 6
   Transfer whipped cream to a bowl. Set aside 2 cups in the fridge for topping.
7. 7
   Add butter and continue processing until combined.
8. 8
   Let sit five minutes then whisk ganache until smooth. Set aside ¼ cup for topping.
9. 9
   In same mixer bowl (no need to wash), fitted with a paddle attachment, beat cream cheese until smooth.
10. 10
    Press evenly into bottom and up sides of a 9-inch pie plate.
11. 11
    Pour remaining ganache over bottom of cooled crust; chill until set.
12. 12
    Add remaining 3/4 cup powdered sugar and peanut butter, beating until smooth and well combined. Fold in one-third of whipped cream until smooth, then fold in remaining two-thirds whipped cream.
13. 13
    Bake crust until set, 9–11 minutes. Cool completely on a rack.
14. 14
    Spread filling evenly over ganache. Press a piece of plastic wrap over surface to prevent a skin from forming. Chill pie until firm, 4 hours, or overnight (the longer the better).
15. 15
    Spread the reserved 2 cups whipped cream over pie, drizzle with reserved ¼ cup ganache (reheat if needed) and peanut butter cups.
16. 16
    Keep stored in refrigerator.