Peanut Butter Pie with Chocolate Ganache for #MoranStrong

In the wake of Sandra Moran‘s devastating announcement that she has been diagnosed with Stage IV of a very aggressive form of pervasive cancer and only has a few months to live, fellow authors Lynn Ames and Ann McMan  concocted the Moran Mayhem Plan (also known as Laughter is the Best Medicine). Every day of the week has a special theme. Among posting bad hair day pictures (Sunday), pictures of pork rinds/foul food (Friday) and wearing neon running attire (Thursday), Tuesdays are for celebrating Sandra’s love of pie charts (and pie)!

I read in an interview after her book Nudge came out that she likes peanut butter cookies, so I figure she’d also go for a peanut butter pie. In honor of the hours of enjoyment her books have given me, here is my contribution. 

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No Bake Peanut Butter Pie with Chocolate Ganache

1 9 inch chocolate wafer cookie crust, store bought or recipe follows
1 pint heavy cream, divided
8 oz cream cheese, room temperature
1 cup peanut butter
1 can sweetened condensed milk
1 teaspoon Créme De Cocoa (or vanilla extract)
1 cup powdered sugar
1 cup semi-sweet or bittersweet chocolate morsels
Optional: chopped peanuts for garnish

In a small bowl, whip 1 cup of heavy cream until stiff peaks form. Set aside.

In the bowl of your electric mixer, add cream cheese, peanut butter, sweetened condensed milk and beat. Add the Créme De Cocoa (or vanilla extract) and powdered sugar. Mix until smooth and well blended. Gently fold in whipped cream. Transfer mixture to pie shell. One of the reasons I typically use store bought pie crusts for pies like this is that they are slightly smaller than 9 inches. This means, there is more filling than space so, as the baker, I get more than just the bowl scrapings to enjoy! Once shell is filled, place in the refrigerator until the ganache is ready.

Place chocolate in a heatproof bowl. Bring the remaining 1 cup of heavy cream to a boil in a small saucepan. Pour over the chocolate and let stand for 1 minute. Using a rubber spatula, stir until all the chocolate is melted. Let cool slightly then pour the ganache over the top of the pie and smooth with a spatula.

Chill the pie until ready to serve. Sprinkle chopped peanuts over top before slicing–this is optional, especially if you use crunchy peanut butter!

Crust Recipe

Preheat over to 300 degrees F. Break up 6 oz of chocolate wafer cookies in a food processor and pulse to make crumbs. Add ¾ stick melted butter and pulse until mixed well. Press into a 9 inch pie plate and bake for 15 minutes. Turn off oven and let piecrust stand in oven to cool slowly. Cool in refrigerator before using.

While I don’t believe my little pie will heal the world, it will hopefully put a little more happiness out there. Loving people and cooking them tasty food is one way to put positive energy out into the universe and everyone, including Sandra, can benefit from that.

I hope you get an opportunity to enjoy your own slice of pie today. Consider buying and reading Sandra’s books, too. She’s a fabulously talented author and all around awesome person. Here is a picture I took of her speaking at the Golden Crown Literary Society Annual Conference in July:

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Please, keep her in your thoughts. Together, we can be #MoranStrong

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