Peanut Butter Pie

There are times where having a peanut allergy really, really stinks.

This is one of those times.

I'm not particularly sure why, but I really got it into my head that I needed to make this recipe.  Not wanted, needed.  I kept hearing that this was a signature treat on the Disney Wonder and Magic Cruise ships, and the fact that it's popped up in restaurants in the park sent people into a frenzy of excitement.  Despite the fact I couldn't really eat it, I really wanted to see what the fuss was about.

Really, it couldn't be easier or faster to make, and it's fairly inexpensive.  I actually got my son in on the action (he is quite the stirrer, despite his young age).  The fact that it's no-bake makes it a perfect dessert to make on a hot summer day...  If everybody else's kitchen is like mine, fire up the oven and the house is sweltering for the rest of the day...  And it's this interesting combination between sweet and light, but still heavily peanut flavored, dense, but deliciously creamy (Ok, I may have snuck a sample or two...).  I'm a big fan of the chocolate ganache topping which perfectly set off the whole pie.

What's important is that when I served it, I got nothing short of utterly rave reviews

from everybody.  Topped with whipped cream and another drizzle of chocolate, I was told it was a peanut butter lover's dream.  

What's not to love about an easy recipe for pie that gets fanfare? 

I made this exactly as I have the recipe for, but I did use a graham cracker crust instead of a regular pie shell.  The pie was originally in a regular pastry crust, but in recent years (and in the parks) it's been served with the graham cracker crust.  Really, it'll work in whichever, it's entirely up to preference. 

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Peanut Butter Pie

As is served on Disney Wonder and Disney Magic, Disney Cruise Lines

  

Peanut Butter Pie

°o°  1 1/2 cup creamy peanut butter
°o°  8 ounces cream cheese, softened
°o° 3/4 cup sugar

°o°  2 tablespoons butter, melted

°o°  1 cup heavy cream, whipped stiff

°o°  1 baked 8-inch pie shell

Chocolate Ganache 

°o°  1/2 cup heavy cream

°o°  4 ounces dark chocolate, chopped

To make the pie, blend peanut butter, sugar, and cream cheese until smooth using a stand or electric mixer.  Add the butter to peanut butter mixture and stir until well incorporated.  Gently fold in whipped cream, making sure no white streaks remain and the mixture is evenly folded, and pour into baked pie shell.  Refrigerate for 1 hour.  Glaze with chocolate ganache if desired.

To make ganache, heat cream to a very low boil over medium heat, stirring constantly.  Remove from heat and fold in chocolate until no white streaks remain.  Cool until lukewarm and spread over pie.  Return to refrigerator for at least another 2 hours before serving.

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