'Falling in love' cream pie (Chocolate peanut butter silk pie)

1½ cups finely ground chocolate

graham cracker crumbs

1/3 cup sugar

6 tablespoons unsalted butter, melted

½ cup semi-sweet chocolate, chopped

½ cup heavy cream

1 cup heavy whipping cream

1½ cups cream cheese, slightly softened

3/4 cup sugar

1½ teaspoons vanilla extract

1 cup peanut butter

2 Reese's Peanut Butter Cups

For crust: Combine graham cracker crumbs and sugar. Add melted butter; mix to combine. Press evenly into 9-inch pie tin. Bake at 350 degrees for 6 minutes; allow to cool.

For ganache: Place chocolate in bowl and set aside. Warm cream to just below a boil and pour over chopped chocolate. Whisk to combine and melt chocolate until mixture is smooth.

Pour approximately 2/3 of ganache on bottom of cooled pie crust; chill until ready to fill.

For peanut butter silk filling: Whip heavy cream to medium-firm; set aside. In mixer with the paddle attachment, cream the cream cheese and sugar, scraping down the bowl and paddle as necessary.

When mixture is smooth, add vanilla extract and mix to combine. Add peanut butter; paddle until incorporated and fluffy, again scraping down the bowl and paddle as necessary. Remove from mixer and fold in whipped cream by hand with a spatula.

To garnish, spread into chilled pie shell; smooth the top. Drizzle remaining ganache on top of pie.

Cut peanut butter cups into triangles. Arrange on top.

Chill pie until set.

Marjorie Hyland, The Ritz-Carlton Chicago

Nutrition facts per serving: 685 calories, 52 g fat, 25g saturated fat, 102 mg cholesterol, 43 g carbohydrates, 14 g protein, 433 mg sodium, 2 g fiber