Peanut Butter Pie
Ingredients
For the Chocolate Crust

    1 c. plus 2 tbsp. all-purpose flour
    2 tbsp. granulated sugar
    2 tbsp. Unsweetened cocoa powder
    1/4 tsp. salt
    6 tbsp. unsalted butter, cold
    3 to 4 tbsp. ice water

For the Chocolate Ganache Layer

    6 oz. semisweet chocolate, chopped (about 1 cup)
    1/2 tsp. vanilla extract
    kosher salt

For the Peanut Butter Mousse Layer

    1/2 c. heavy whipping cream
    4 oz. cream cheese, at room temperature
    1/2 c. creamy peanut butter
    1/2 c. powdered sugar
    7 oz. sweetened condensed milk (about half a 15 oz. can)
    1 tsp. vanilla extract
    1 c. heavy whipping cream
    1/2 c. heavy whipping cream
    4 oz. cream cheese, at room temperature
    1/2 c. creamy peanut butter
    1/2 c. powdered sugar
    7 oz. sweetened condensed milk (about half a 15 oz. can)
    1 tsp. vanilla extract

For Garnish

    mini peanut butter cups
    Chopped peanuts
    Peanut butter, warmed slightly
    melted chocolate

Directions

    For the chocolate crust: Combine flour, sugar, cocoa, and salt in a medium bowl and whisk to combine.
    Cut butter into smaller chunks and add to flour mixture. Use pastry cutter to work butter into mixture until butter is in small, pea-sized bits.
    Drizzle 3 tablespoons ice water into mixture and toss. Add 1 tablespoon of water at a time, tossing between, until dough comes together.
    Turn dough out on lightly floured surface and mold into a flat disk. Wrap in plastic and refrigerate 30 minutes.
    Preheat oven to 350 degrees F. Roll dough out on a floured (in this case I used more cocoa) surface. Fit dough into your 9" pie pan and trim edges.
    Blind bake crust for 15 to 20 minutes. Let cool before filling.
    For the chocolate ganache layer: Combine chocolate, vanilla, and salt in bowl or measuring cup. In small saucepan, bring cream to a simmer. Pour cream over chocolate, let sit 1 minute, then whisk until smooth. Pour into cooled crust and place in refrigerator while you prepare peanut butter mousse.
    For the peanut butter mousse layer: Pour heavy cream into bowl and beat using stand or hand mixer until stiff peaks form. Transfer to small bowl and store in refrigerator until ready to use.
    Place cream cheese and peanut butter in deep bowl. Beat on medium speed until light and fluffy. Reduce speed to low and gradually beat in powdered sugar. Add sweetened condensed milk and vanilla extract. Increase speed to medium and beat until ingredients are combined and filling is smooth.
    Stir 1/3 whipped cream into filling mixture, then fold in remaining whipped cream. Pour filling over chocolate ganache and spread evenly. Place in fridge to chill until firm, at least 2 hours. Garnish with peanut butter cups, chopped peanuts, peanut butter, and melted chocolate.