This was a huge hit on Xmas Eve (so we're making it again tonight!)

Peanut Butter Pie with Chocolate Ganache:

Crust (or just use a bought Oreo cookie crumb crust, like I did!):

1-1/2 cups chocolate wafer crumbs

1/3 cup butter, melted

Filling:

1/2 cup whipping cream

1 8-oz package cream cheese

1 cup smooth peanut butter

2 Tbsp. soft butter

1 Tbsp vanilla extract

1 cup confectioners sugar

Topping:

6 oz. bittersweet chocolate (I used 2 3-oz Scharfenberger bars)

1/2 cup whipping cream

Crust:

Preheat oven to 350 degrees

Combine crumbs and melted butter and pat into 9" pie plate.

Bake until firm and solid, about 8 minutes.

Let cool.

Filling:

In medium-sized bowl, whip the cream and refrigerate until needed.

In large bowl, beat softened cream cheese until fluffy.

Beat in peanut butter, then butter, then vanilla.

Beat in confectioners sugar until fluffy.

Fold about 1/4 of the cream into the mixture to lighten it up, then fold in the rest. Use a light hand -- but don't leave any streaks either.

Fill crust with peanut butter mixture.

Cover with plastic wrap and refrigerate about 3 hours.

Topping:

Finely chop the chocolate bar. Put in small bowl.

Heat the cream until bubbles form.

Pour over the chocolate and stir until the chocolate melts.

Let cook, then spread over pie.

Cover and refrigerate at least 2 hours before serving.

Possible garnishes: A row of chopped peanuts around the outside edge, or mini-reese's peanut butter cups, cut in half. I didn't use either.

(I got this recipe from RecipeZaar).