Peanut Butter Pie


This is a refrigerator pie, so no cooking or baking is required. If the kitchen is hot, I chill the bowl and beaters before whipping the heavy cream because it whips up faster. I also do the crust in the pan because it is simpler. You can also use another pie tin to help press the crust in place, but I’m not good at that so I do it the old fashion way. You want the ganache cool but not cold so it pours easier. If it’s too hot it will run off the sides.
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