Very sweet, very rich, very good!
For this you will need:
For the filling:
1-1/2 cups heavy cream
8 oz. cream cheese, softened
3/4 cup sugar
1 cup creamy peanut butter
1 tablespoon vanilla
For Ganache topping:
1/2 cup heavy cream
1 cup chocolate chips
1 graham cracker pie crust
Whip the 1-1/2 cups heavy cream until it holds peaks. Set aside in the refrigerator while preparing the rest of the filling.
In a large bowl, beat cream cheese until smooth. Add sugar and mix until blended.
Add peanut butter and vanilla, mixing well.
Fold whipped cream into the peanut butter mixture, blending well. Pour filling into the prepared pie crust. Place filled pie into the freezer.
To prepare the ganache, in a small saucepan, slowly bring the remaining 1/2 cup of heavy cream to a boil, (be careful not to scald the cream.) Turn off the heat and add chocolate chips, pushing the chips into the cream until almost completely covered. Put the lid on the pan and let sit on the stove.
After 10 minutes, stir until the chocolate chips are melted and fully blended into the cream.
Cool to room temperature, then pour the sauce over the pie. Place in the freezer for 30 minutes before serving.
Thaw for 20 minutes before serving for an ice cream like consistency.