It's PI DAY! I came across this recipe that I thought might be a hit, and gave it a shot.
You can find the original HERE and below:
You can find the original HERE and below:
I do not have a mile-high pie pan, just regular pans, ha. So I ended up with two pies! And I made some slight variations, based on what I have and what we prefer.
Crust:
1 cup graham cracker crumbs
1/2 cup almond flour
1/4 cup brown sugar
put in food processor til it was combined and very fine
5 tablespoons melted butter
Combine dry ingredients with melted butter in a small bowl, press into pie pan.
Freeze while preparing the filling.
Filling:
2 1/4 cups heavy cream
12 oz cream cheese, softened
1 1/8 cup granulated sugar
1 1/2 cups creamy peanut butter
2 tbsp vanilla extract
1 tbsp molasses
In a large bowl, whip the heavy cream until stiff peaks form. Refrigerate while preparing the rest of the filling.
In another large bowl, beat the cream cheese til smooth. Add the sugar and mix til combined. (scraping down sides as needed.) Add peanut butter, blend until incorporated. Add vanilla and molasses, mixing til smooth.
Gently fold in the whipped cream until fully incorporated.
Pour filling into the crust, and smooth the top.
Chill in the freezer 30 minutes, or in the fridge 4 hours, before adding the ganache.
Ganache Topping:
1/2 cup heavy cream
1/2 cup semi sweet chocolate chips
1/2 cup dark chocolate chips
Microwave the chocolate chips and cream for 1.5 minutes, then stir til smooth.
Cool to 70* before pouring over the chilled pie, and spread evenly.
Refrigerate for at least 4 hours, or freeze for 30 minutes before serving. Serve chilled.
*ice cream-like texture from the freezer, creamier texture from the fridge.