INGREDIENTS

Crust
2 1/2 cups finely crushed graham cracker crumbs 1/3 cup packed brown sugar
1/2 cup butter, melted

Ganache
1/4 cup heavy cream
2 ounces San Francisco Chocolate Factory dark chocolate discs

Filling
5 ounces cream cheese
1 1/2 cups sifted confectioners' sugar
1/3 cup milk
1 1/2 cups smooth peanut butter
1 tablespoon vanilla extract
2 cups chilled heavy cream

Garnish
Chocolate shavings, crushed peanuts,
and/or whipped cream

PREPARATION

1. Crust: Preheat oven to 350ºF. and place rack in center of oven.

2. Combine cracker crumbs, brown sugar, and melted butter in a 9-inch pie pan. Press mixture evenly into pan and bake for 10 to 15 minutes. Chill crust.

3. Ganache: Bring ¼-cup heavy cream to a boil in a small pan over medium-high heat, and pour over chocolate discs. Whisk together until smooth; if the mixture stays lumpy, put in the microwave on 10 second increments until it smooths out. Pour into cooked and cooled pie shell and spread evenly over bottom. Refrigerate.

4. Filling: In a large mixing bowl with an electric mixer set on high, whip cream cheese and sugar until smooth. Add milk, peanut butter and vanilla. Beat until well mixed.

5. In a separate bowl, whip remaining chilled cream until stiff and fold into peanut butter mixture. Spoon gently into chilled crust, using a spatula to smooth the surface of the pie, and refrigerate for at least 4 hours.

6. Garnish with chocolate shavings, crushed peanuts, or whipped cream and serve at once. (This is rumored to be even better the second day!)