Ingredients
Equipment
Method
- Mix graham cracker crumbs and melted butter in a medium bowl until it resembles wet sand.
- Press the mixture firmly into a 9-inch pie dish, then refrigerate for 15-20 minutes to set.
- Beat softened cream cheese until smooth, then add peanut butter, powdered sugar, and vanilla.
- In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the peanut butter mixture.
- Pour the filling into the chilled crust and smooth it out.
- Heat heavy cream in a saucepan until simmering, then pour over the chopped chocolate and let sit for 2 minutes.
- Stir the chocolate and cream gently until it forms a smooth ganache, then let it cool slightly.
- Pour the ganache over the peanut butter filling, spreading it evenly.
- Chill the pie for at least 4 hours or overnight before garnishing with chopped peanut butter cups.
Nutrition
Calories: 320kcalCarbohydrates: 30gProtein: 6gFat: 22gSaturated Fat: 10gCholesterol: 32mgSodium: 225mgPotassium: 180mgFiber: 2gSugar: 18gVitamin A: 5IUCalcium: 4mgIron: 6mg
Notes
For smoother filling, allow cream cheese and peanut butter to reach room temperature before mixing.
This pie can be customized with different crusts like Oreos or chocolate wafers.
Store leftovers in the refrigerator for up to four days or freeze for up to two months.
For cleaner slices, dip your knife in hot water before cutting.
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