Chocolate Peanut Butter Freezer Pie

steps

Make the crust:

1. Preheat oven to 325 degrees. In a bowl, combine all ingredients and press into a greased springform pan. Mixture should bind in your hand like wet sand and clump together. If crumbly, add more melted butter. Bake for 10 minutes. Let cool completely.

Make the filling:

1. In bowl of a stand mixer fitted with a whisk attachment, whip 2 cups heavy cream until soft peaks form. Add sugar and continue mixing until it reaches a fluffy, whipped texture. Transfer to a separate bowl.
2. Clean out mixing bowl and switch to paddle attachment. In a clean bowl, combine cream cheese, peanut butter, powdered sugar, and remaining heavy cream. Mix until incorporated, then increase speed to medium-high and mix until light and fluffy in consistency.
3. Gently fold whipped cream and peanut butter mixture together and stop once fully incorporated. Pour mixture into baked crust and use a spatula to smooth and level filling. Freeze overnight. The following day, remove springform pan sides and release bottom. Place pie on a wire rack.

Make the ganache:

1. In a saucepan set over medium, heat heavy cream and corn syrup until just below boiling. Place chocolate chips in a bowl. In three stages, pour cream mixture over chocolate while stirring to fully melt and incorporate, then pour through a strainer to remove any possible lumps. Quickly pour mixture over top of pie and spread out over the edges so ganache drapes down over sides. Once sides are covered, use a spatula to smooth chocolate on top of pie. Return to freezer and freeze overnight. Pie can be portioned and kept in freezer until ready to serve or slowly brought to temperature in the refrigerator until it reaches desired consistency.