Peanut Butter Cup Pie (Frozen)

Prep Time 30 minutes

Total Time 30 minutes

Elapsed Time:  6 hours/overnight

Servings 10 - 12 servings

 Ingredients

Crust

• 2 2/3 cups chocolate cookie crumbs (used Chocolate Graham Crackers)

• 2/3 cup melted butter

• 4 tbsp white sugar

Filling:

• 1 cup whipping cream

• 2 tbsp powdered sugar

• 1 tsp vanilla extract

• (1) - 10 ounce can, sweetened condensed milk

• 1 cup mascarpone cheese

• 3/4 cup creamy peanut butter

Chocolate Ganache:

• 2 cups semi-sweet chocolate chips

• 2/3 cup whipping cream scalded

 DIRECTIONS

Pan Prep:

1.       Line bottom and sides of 9” spring form pan with lightly greased parchment paper

Crust:

1.       Mix together the crumbs, butter and sugar

2.       Press the crumbs into the bottom and 3/4 of the way up the sides of the prepared pan. Set aside

Peanut Butter Cream Filling:

1.       Whip the whipping cream, icing sugar and vanilla extract to firm peaks

3.       Then slowly beat in the condensed milk into the bowl with the whipping cream

4.       Next beat in the mascarpone cheese and peanut butter into the bowl with whipping cream

5.       Pour into the prepared crust and freeze for several hours, preferably overnight

Ganache Topping:

1.       Once frozen, remove cake from freezer to add the ganache topping

2. Scald whipping cream in microwave, almost bringing to a boil

3.       Melt together the chocolate chips and scalded whipping cream in a double boiler

4.       Reserve a little of the chocolate mixture to drizzle over the whipped cream if you like, then spread the rest over the top of the frozen pie

5.       Return to the freezer until ready to serve allowing ganache to set

Chef Notes

• Used Chocolate Graham Crackers for crust

• Used Guittard Organic semisweet chocolate chips (66% cocao)

• Allow at least 6 hours freezer time; best if prepared a day in advance

• Remove from freezer about 20-30 minutes prior to serving, this will make it easier to cut

• Whipping cream is only scalded for the Ganache Topping