Peanut Butter - Chocolate Pie

1: Using an electric mixer with the paddle attachment at medium - then high speed, beat together the sugar, peanut butter, cream cheese, and vanilla until well combined.

2: In a clean bowl, whip the heavy cream until stiff peaks form.

3: Place a few spoonfuls of whipped cream in the peanut butter mixture and mix on medium speed until combined.

4: Add the remaining whipped cream and fold it into the mousse on the lowest setting, until all white streaks are gone.

5: To make the ganache, combine the heavy cream and chocolate in a microwave-safe bowl.

6: Microwave on high in 10-second intervals until smooth and creamy.

7: Using an offset spatula, spread a thick layer of ganache evenly over the pie shell, covering the bottom and up the sides of the crust.

8: Chill the crust in the freezer until the ganache is set.

9: Fill the pie with the peanut butter mousse, smoothing the top with a spatula.

10: Using a vegetable peeler, shave chocolate over the top of the pie.

11: Refrigerate the pie for at least two hours before serving.

12: Store it in the refrigerator loosely covered for up to four days.