A Little Slice of Heaven

This week at our house we have been talking A LOT about heaven, for we had to say good-bye to a close friend who unexpectedly passed away Sunday. Then, as the circle of life would have it, some new friends are getting ready to plant their roots just a few minutes away from us with a family make-up very close to ours. We are so excited to say the least!

I was discussing with the wife of our new friends some of our favorites during this time of year. We came upon the AMAZING combination of chocolate and peanut butter! For her, this discussion became quite painful, for you see she is allergic to peanuts, but, oh, how she remembers what a heavenly experience came when she used to be able to enjoy such things.

With all this discussion of chocolate and peanut, I thought I needed to share one of my favorite pie recipes. Now I will say it is an involved pie, meaning there are a lot of steps, but do not let this intimidate you! All the work is SO worth it!

Heavenly Peanut Butter Silk Pie

Yields: 8 - 10 servings (All dependent on how big you slice it!)
Prep: 30 minutes
Bake: 8 minutes
Freeze: 30 minutes

Ingredients
1 3/4 C crushed Ritz crackers
1/3 C Granulated Sugar
1/3 C melted butter
1 (4oz.) milk chocolate candy bar, broken into small pieces
2 C whipping cream, divided
1 (8 oz.) package Cream Cheese, softened
1/2 C powdered sugar sifted
1 C Creamy Peanut Butter
1 1/2 tsp. vanilla extract, divided
1 (4 oz.) white chocolate baking bar, melted
1 C chopped lightly salted cocktail peanuts
1/4 C powdered sugar

Preparation

1. Combine crushed crackers, 1/3 cup granulated sugar and melted butter in a medium bowl. Press mixture on bottom and up sides of an ungreased 9-inch deep dish pie plate.
2. Bake at 350 degrees for 8 minutes or until golden brown. Let cool on wire rack.
3. Stir together chocolate candy bar pieces and 3 tablespoons warm whipping cream until chocolate is melted and smooth. Pour into cooled pie crust.
4. Beat 2/3 cup whipping cream at medium-high speed with an electric mixer until soft peaks form.
5. Beat together cream cheese and powdered sugar at medium speed with an electric mixer until blended. Add peanut butter, 1/3 cup whipping cream, 1 tsp. vanilla, and white chocolate, beating at medium speed until blended. Fold in whipped cream. Spread mixture evenly over milk chocolate layer in pan. Cover and freeze 30 minutes or until slightly firm.
6. Spread Ganache (recipe below) evenly over peanut butter layer, and sprinkle with chopped nuts.
7. Beat remaining 1 cup whipping cream at high speed with an electric mixer until soft peaks form. Add 1/4 cup powdered sugar and remaining 1/2 teaspoon vanilla, beating until stiff peaks form.
8. Spoon whipped cream mixture into a 1 quart zip-top plastic bag, and pipe onto edges of pie by gently squeezing bag. Cover and chill at least 1 hour. Garnish with crushed peanuts and chocolate curls, if desired.

Ganache
1/2 cup whipping cream
3/4 cup semi-sweet chocolate morsels

Bring whipping cream to a light boil over medium-high heat. Remove from heat, and pour over chocolate morsels in a medium bowl. Stir until smooth.

Hope this is as divine to you and yours as it is to me!