Christine writes, “I’m looking for the recipe for the Amazing Peanut Butter Pie that Marla used in her peanut butter class. I have lost mine.”

On a snow day, this dessert can be made with pantry items. Pastry chef Marla Scissors (who passed away from ALS in 2008) demonstrated many wonderful dessert recipes in her classes (including a perfect yellow cake with chocolate icing). Use the brand of peanut butter that tastes best to you — either creamy or chunky.

Peanut Butter Pie

for the crust:

• 1 1/3 cups graham cracker crumbs
• 1/3 cup sugar
• 8 tablespoons butter, melted

Mix together the graham crackers, sugar, and butter. Press into a 9-inch deep-dish pie plate. Bake at 350 degrees for 6 to 8 minutes. Cool.

for the filling:

• 12 ounces cream cheese
• 1 1/2 cups peanut butter
• 1 1/2 cups sugar
• 1 cup heavy cream

In a stand mixer, mix together the cheese, peanut butter, and sugar. In a separate bowl, whip the cream to soft peaks. Fold into the peanut butter mixture. Spread the filling over the crust. Refrigerate. 

for the topping:

• 1/2 cup sugar
• 1/2 cup heavy cream
• 2 ounces bittersweet chocolate
• 4 tablespoons butter
• 1/2 teaspoon vanilla extract

Bring the sugar and cream to a boil. Remove from heat and add the chocolate. Stir until smooth. Add the butter and vanilla and stir until smooth. Let cool to room temperature. Pour over the pie and refrigerate until cold.