Bully Hill Vineyards in the Finger Lakes Region of Upper State New York makes a mean Peanut Butter Pie. During our visit to the restaurant at Bully Hill we decided to share one piece of pie between three people. That, my dear friends, was a mistake. Take my advice, make this pie and be sure to give yourself a generous slice, don’t share! You can thank me later.

Peanut Butter Pie

Crust:

2 1/2 cups crushed oreo cookies

3 tbsp. peanut butter

Filling:

3 cups peanut butter

10 oz. cream cheese

2 cups powdered sugar

1/2 cup milk

5 cups heavy cream

Ganache Topping:

10 oz. semi sweet chocolate

1 cup heavy cream

Method

Combine three tablespoons of peanut butter with crushed oreo topping and mix well. Press into a 12 inch spring form pan and bake for five minute set aside to cool. In a large mixing bowl whip cream cheese until smooth and slowly add powdered sugar whipping until smooth. Thoroughly mix in peanut butter and milk. In a separate bowl whip five cups of heavy cream until soft peaks are formed. Slowly fold whipped cream into the peanut butter filling by heaping spoonful at a time. Pour filling into cooled crust pan, evenly spread into pan, and place in the freezer to set. Mix semi-sweet chocolate chips and cream in a double broiler until throughly melted and mixed. Spread Ganache over set pie. Serve chilled. To decorate the pie drizzle melted peanut butter and crushed oreo crumbs over the top. Top with whipped cream prior to serving.