Peanut Butter Chocolate Pie

With a dreamy-creamy filling and a chocolate ganache topping, this cool delight is sure to be a summer favorite.

1 Pie Crust (Oreo is best...)
8oz Cream Cheese
3/4 cup granulated sugar
1/2 cup brown sugar
2 tsp Vanilla
1/4 tsp salt
1 C creamy peanut butter
1½ C heavy whipping cream
3 oz bittersweet chocolate chips

Bring the cream cheese to room temp.
Whip 1 cup of the cream to soft-peak stage and set it aside (in the fridge.)
Beat the cream cheese til fluffy (2 min) and add the sugars, vanilla and salt and beat it some more. Then, scrape the bowl, add the peanut butter and beat 1 - 2 minutes more.
Fold the whipped cream into the peanut butter mixture until it is entirely incorporated and pour as much as you can into the crust. Remember to leave room for a thin layer of chocolate ganache topping. Chill in fridge for 2 hours.

While the pie is chilling, place the chocolate in a heatproof bowl. In a saucepan, heat the ½ cup cream just to boiling and pour it over the chocolate. Let rest 3 - 4 minutes and then whisk it til smooth and set aside to cool slightly. It should be warm enough to pour easily over the chilled pie, but not warm enough to melt it. Pour the ganache over the pie and rotate the pie in your hands until the top is completely coated.

Chill again until the ganache is set or overnight.