Heavenly Peanut Butter Pie

This pie is so light and airy.. and ohhh so wonderful!! A special thanks to my awesome foodie friend, fellow Taste of Home field editor, and baking mentor, Maria Castle.
I highly recommend this for Cookouts and holiday events, but you might want to make two. :)

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12 graham crackers, crumbled
1/2 cup melted butter
1/2 teaspoon sugar
1 (3 oz) pkg. cream cheese, softened
1 cup powdered sugar, sifted
1/4 cup milk
1 cup smooth peanut butter
2 teaspoon vanilla
1 1/2 cup chilled heavy cream
1 cup chopped peanuts ( i used walnuts and peanuts)
Hot fudge sauce or ganache
Crust: Mix crumbs, 1/2 cup melted butter, cinnamon,and 1 Tablespoon sugar. Pack into 9-inch pie plate.Bake at 375, for 6 min.
In chilled bowl, beat cream cheese and sugar until fluffy. beat in milk, peanut butter, and vanilla.
In chilled bowl, beat heavy cream until stiff peaks form.
Stir one third of it into peanut butter/cream cheese mixture.
Gently fold in well. Fold in remaining cream.
Gently fill grahm cracker crust with mixture. Sprinkle with chopped peanuts and chill a few hours or overnight.
Top with~
 Ganache. ( Stolen from Alton Brown)

• 3 tablespoons corn syrup
• 6 ounces heavy cream
• 12 ounces dark chocolate, chopped into small pieces
• 1/2 teaspoon vanilla extract
• In a small saucepan combine the corn syrup and heavy cream. Bring to a simmer and add the chocolate. Stir until smooth. Remove from the heat and add the vanilla extract
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 Once the ganache reaches 70 degrees F, it is ready to be used. At this point it can be covered and stored in the refrigerator for up to 2 weeks.
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I hope you enjoyed this. It was faitrly easy to make, and like she had written, you can use hot fudge sauce instead of ganache.
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