Amish Peanut Butter Cream Pie
Ingredients:
For the Crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons (3 ounces) unsalted butter, melted
For the Peanut Butter Filling:
1 (14 ounce) can sweetened condensed milk
1 cup creamy peanut butter
½ cup milk
1 teaspoon vanilla extract
1 cup heavy cream, whipped to stiff peaks
For the Chocolate Ganache (optional):
4 ounces semi-sweet chocolate, finely chopped
½ cup heavy cream
Instructions:
1. Make the crust: Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened. Press the mixture firmly into the bottom of a 9-inch pie plate. Bake for 8-10 minutes, or until lightly golden. Let cool completely on a wire rack.
2. Make the peanut butter filling: In a large bowl, whisk together sweetened condensed milk, peanut butter, and milk until smooth and creamy. Stir in vanilla extract. Gently fold in the whipped heavy cream until just combined. Be careful not to overmix.
3. Assemble the pie: Pour the peanut butter filling into the cooled crust. Spread evenly.
4. Make the chocolate ganache (optional): In a small saucepan, heat heavy cream over medium heat until it just begins to simmer. Remove from heat and pour over the chopped chocolate. Let sit for a minute, then whisk until smooth and glossy. Pour ganache over the peanut butter filling and spread evenly.
5. Chill: Refrigerate the pie for at least 4 hours, or preferably overnight, to allow the filling to set completely.
6. Serve: Slice and serve chilled. Enjoy!