Step 1

For the pie crust: Using a food processor, combine the flour, granulated sugar and salt. Pulse to mix. Add the cubed butter. Pulse a few times. Add the ice water. Pulse until it loosely comes together.

Step 2

Empty onto lightly floured surface and carefully combine with floured hands into a disc. Wrap and refrigerate for an hour.

Step 3

Preheat the oven to 350 degrees F.

Step 4

Pull the dough disc out and put on a lightly floured surface. With a rolling pin, roll out the dough into a circle a few inches wider than your pie pan. Transfer the dough to the pie pan and crimp the edges with your fingertips.

Step 5

Put a piece of parchment paper in the crust. Fill with pie weights or dried beans. Bake until lightly browned, about 12 minutes. Lift out the parchment and weights and let cool while making the filling.

Step 6

For the filling: Add the peanut butter and cream cheese to a mixing bowl. Cream together, then add the vanilla extract. Add 1/4 cup heavy whipping cream with the mixer on low speed. Whip for a few minutes. Add the confectioners’ sugar on low speed, whipping for a minute. In another bowl, whip the remaining 2 cups heavy cream until light and fluffy. Add to another bowl, folding it in until you no longer see any white streaks. Put aside.

Step 7

For the chocolate ganache: Use a double boiler or saucepan to warm up the heavy whipping cream to a simmer. Add the chocolate and stir until melted. Add the butter to make the chocolate shiny. Put aside.

Step 8

Add some ganache to the baked pie crust, spreading to the edges. Add the pie filling and smooth the top with an offset spatula. (It’s okay if the chocolate ganache moves up the insides of the crust.) Put enough ganache on top of the pie to spread to the edges. Refrigerate overnight, or, if you can’t wait that long, put in the freezer for 1 hour.