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1
Place the chocolate chips in a large bowl.
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2
Place the cream in a small saucepan and bring to a boil.
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3
Pour the hot cream over the chocolate, stirring until the chocolate melts and the mixture is fully combined and smooth.
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4
Set aside 2 tablespoons of the ganache for the topping.
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5
Let the remaining ganache cool slightly, then pour the ganache into the bottom of the cookie crust and refrigerate for about 30 minutes, until firm.
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6
Cream the cream cheese and peanut butter in a large bowl with an electric mixer or wooden spoon until soft and creamy.
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7
Add the condensed milk and beat until thoroughly blended.
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8
Add the vanilla and stir to mix.
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9
In a separate bowl with an electric mixer, whip the cream to soft peaks.
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10
Set aside half of the whipped cream for the topping and gently fold the remaining half into the peanut butter mixture.
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11
When the ganache is completely firm, spoon the mixture on top of the chilled ganache, spread evenly, and refrigerate for about 1 hour, until firm.
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12
You can refrigerate the pie overnight or up to several days at this point.
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13
Fold the vanilla into the reserved 2 cups whipped cream.
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14
Using a spatula or pastry bag, evenly spread or pipe the cream over the pie and sprinkle with the peanuts.
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15
Gently reheat the reserved ganache in the microwave for about 10 seconds, until soft enough to pour.
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16
Cool slightly and drizzle the ganache over the pie, sprinkle with peanuts, and chill until ready to serve.
