It’s likely that if you have been to Bellingham and spent any amount of time downtown, you have found yourself in Fairhaven. Fairhaven is the cobblestoned historic district that is home to interesting restaurants, coffee shops, art galleries, and community activities galore.

One of my favorites among those is the Colophon Café, a proud inhabitant of Fairhaven since 1985. They offer a solid menu of casual fare – and they even have an old-fashioned ice cream counter – but for me it’s the Peanut Butter Pie that sets them apart. The owners of the café are enthusiastic about sharing their recipes and I can attest that this one is a guaranteed crowd pleaser. It’s a well-proportioned, creamy, and not too heavy peanut butter filling topped with a rich chocolate ganache. Enjoy!

Peanut Butter Pie

Pie Crust Ingredients:
2 ½ cups Droxie Crumbs (chocolate cookie base)
¼ cup butter, melted

Pie Filling Ingredients:
9 oz cream cheese
¾ cup crunchy peanut butter
¾ cup brown sugar
½ tsp vanilla extract
2 cups heavy whipping cream
¼ cup powdered sugar

Ganache Ingredients:
1 cup melting chocolate (or semi-sweet chocolate chips)
¼ cup half-and-half
1-2 tbl chopped peanuts

Preparation:

For the crust: Combine well all ingredients by hand or in a food processor. Press into a 9-inch pie pan and bake for 7-10 minutes at 350 degrees.

For the pie: Mix together cream cheese, peanut butter, brown sugar, and vanilla extract in a large bowl and set aside. In a second bowl whip the heavy whipping cream on low speed for 2 minutes; add the powdered sugar and continue to whip on high until peaks form. Fold the whipped cream mixture into the peanut butter mixture. Spoon the pie filling into the crust. Spread filling evenly and freeze for 3 hours.

For the ganache topping: Melt in a separate bowl the chocolate and half-and-half. Quickly spread the ganache evenly over the top of the frozen pie and garnish with the chopped peanuts.

The pie may be stored in the freezer. To thaw, place on the counter for 20 to 30 minutes before cutting. Pie cuts more easily when partially frozen.

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