No Bake Peanut Butter Pie

Make the crust: Add the cookies, pecans, and melted butter to a food processor and pulse until it resembles a graham cracker crust. Line a 9-inch springform pan with parchment paper, pour the crust into the bottom of the pan, and pack very tightly. Place in the freezer while you prepare the filling.
Whip the cream: In a large mixing bowl, beat the heavy whipping cream with electric beaters until stiff peaks form (this will take 4-6 minutes). Set the bowl in the fridge.
Make the filling: In a second mixing bowl, beat the cream cheese, monkfruit sweetener, peanut butter, and vanilla extract until creamy. Add the whipped cream to the first bowl and beat on low until the mixture is completely smooth. Scrape the filling into the crust.
Make the ganache: Add the chopped chocolate chips and piping hot heavy cream together and stir until a creamy ganache forms. Carefully pour it over the pie and chill at least 12 hours.
Storage Options:

Refrigerator: Keep the pie refrigerated and consume within 5 days for best freshness and texture.
Freezer: You can freeze the pie for up to a month. Thaw in the refrigerator overnight before serving.
Tips:

Smooth Filling: Ensure the cream cheese is at room temperature before mixing to avoid lumps in your filling.
Enhance the Flavor: Consider adding a sprinkle of sea salt over the ganache topping to enhance the chocolate and peanut butter flavors.
Decorative Touch: Garnish with chopped peanuts or a drizzle of peanut butter for an extra touch of elegance before serving.
This No Bake Peanut Butter Pie is not just a dessert, it’s a statement piece that’s sure to wow your guests and satisfy your sweet tooth without straying from your dietary goals. Enjoy the harmony of flavors and textures that this remarkable pie brings to your table.