RECIPE: Peanut Butter Pie

Preheat oven to 400° F.
With a fork, dock (poke a few holes in the bottom of the crust) before baking.
Bake the crusts for 12-15 minutes until golden- cool completely.
Using a food processor or a stand mixer, whip the cream cheese until smooth, then add peanut butter and vanilla, process all ingredients until smooth and well combined.
Add in the powdered sugar.
Once the powdered sugar is fully incorporated, gently fold in whipped cream.
Evenly divide the filling among the cooled pie crusts and smooth the tops.
Refrigerate the filled pies for 4-6 hours (or overnight) to allow filling to set.
In a small sauce pan, add heavy cream and heat until the sides begin to bubble.
Place chocolate chips in a mixing bowl and pour the hot cream over chocolate- whisk together until fully combined.
Once pies are fully set, add ganache over the top of pie and sprinkle with reese’s cups.