Andrew's Internationally Famous, Nationally Awarded, State Championiship Winning, Peanut Butter Pie With Ganache Topping

By á-49220

see below

Ingredients

• see below

Preparation

Step 1

1 package 8 ounces cream cheese
1 1/2 cups powdered sugar
1 1/2 cups peanut butter
10-16 ounces of whipped topping
1 cup milk OR heavy cream
2 graham cracker crusts
whip it all (minus the whipped topping) together in the cuisanart using metal blade, then, add whipped topping last.
GANACHE
semi sweet choc chips 3/4 of the bag
235ml double cream (half of a small container)
1 tablespoon dark rum (optional)


Place the chocolate into a medium bowl. Heat the cream in a small saucepan over medium heat. Bring just to the boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to the boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
2.
Allow the ganache to cool slightly before pouring over a cake. Start at the centre of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.