Peanut Butter Pie

I made this pie yesterday for Pi day (3/14) I know wrong kind of pi, but I would prefer edible pie any day over pi.

The original recipe for the pie came from allrecipes.com. I love this website and always have great results with recipes I find there.  One tip is when searching for a recipe don't just go with the first one that pops up. Set it to sort the recipes based on the ratings and look for one that is not only rated high, but that has been rated many times. Then check out the comments under the recipe. The comments tend to contain tips about what people have added or left out to make the recipe work well for them. The top rated comments are always listed first, so they are usually very helpful!

I followed the original recipe but added some chocolate ganache to the bottom of the pie, some cool whip on top, and then drizzled peanut butter and semi sweet chocolate chips to finish it off.

No Bake Peanut Butter Pie

 Makes 2- 9 inch pies

Ingredients

• 1 (8 ounce) package cream cheese( completely softened)
• 1 1/2 cups confectioners' sugar
• 1 cup peanut butter
• 1 cup milk
• 1 (16 ounce) package frozen whipped topping, thawed
• 2 (9 inch) prepared graham cracker crusts

 Chocolate Ganache 
  Ingredients

•   2 cups semisweet chocolate chips (mini ones work best)
•   2 cups heavy cream
• 1.5 tbsp vanilla (optional)

Directions

Place the chocolate chips in a bowl Heat the heavy cream until it begins to boil and then immediately pour it over the chocolate chips. Whisk the chocolate chips and heavy cream until smooth and then add the vanilla and continue to stir until mixed well. Pour over the pie crusts and let cool in refrigerator, while you mix the ingredients for the pie filling. Mix cream cheese and confectioners sugar. Add in Peanut butter and milk and mix until smooth.  Fold in Cool whip. Add to pies over the ganache  Top with desired amount of cool whip and add whatever toppings you would like. Let cool for at least an hour before serving. ENJOY!