Chocolate Peanut Butter Pie
User Reviews
5
Chocolate Peanut Butter Pie
Description
This layered pie begins with a crust made by pulsing graham crackers and melted butter, pressed firmly into a pie plate and chilled. The filling mixes whipped cream cheese and creamy peanut butter until fluffy, then incorporates powdered sugar and vanilla. Whipped heavy cream is folded in gently to keep the filling light, accompanied by chopped peanut butter cups for added texture. After chilling the filling to set, a warm chocolate ganache made by melting chocolate and heavy cream is poured over the firm filling. The pie is garnished with sweetened whipped cream and whole peanut butter cups for presentation and extra flavor.
The pie features a combination of creamy, fluffy, sweet, and slightly salty elements. The chocolate ganache adds a shiny, smooth layer contrasting with the texture inside. It can be made several days ahead and kept covered refrigerated or frozen. Full-fat cream cheese provides the best results for creaminess. Different chocolate types can be selected for the ganache based on sweetness preference, and chocolate cookie crusts are a suitable alternative to graham cracker crust if desired.
Ingredients
Graham Cracker Crust:
- 12 full graham cracker sheets
- 6 Tablespoons butter (melted)
Peanut Butter Filling:
- 1 1/4 cups peanut butter creamy
- 8 ounces cream cheese softened
- 1 1/4 cups powdered sugar
- 2 teaspoons vanilla extract
- 1 cup heavy cream whipped
- 1 to 1 1/2 cups peanut butter cup chopped
Chocolate Ganache:
- 8 ounces chocolate chocolate bar or chips
- 1/2 cup heavy cream
Garnish:
- 1 cup heavy cream
- 4 Tablespoon powdered sugar
- 1 1/2 cups Chocolate Peanut Butter Cups
Instructions
Graham Cracker Crust:
- Place the graham crackers and melted butter into a food processor and pulse until fine crumbs. Press into a 9-inch pie plate. Place in freezer for 10 minutes while you make the filling.
Peanut Butter Filling:
- In a large mixing bowl, whip together softened cream cheese and creamy peanut butter for 5 minutes until it is fluffy and creamy. Add powdered sugar and vanilla and mix for 1 minute longer until it is mixed together.
- In another bowl, whip the heavy cream until stiff peaks form. Once it is whipped, fold or mix into the peanut butter filling, making sure not to overmix and deflate the whipped cream. Fold in chopped peanut butter cups.
- Pour into chilled pie crust or place in the freezer to chill for at least 25-30 minutes. It is important to let it harden before pouring the warm chocolate ganache on top.
Chocolate Ganache:
- Make the chocolate ganache by melting chocolate and heavy cream in a microwave-safe bowl in 30-second increments, stirring after each time. If you want additional peanut butter flavor, swap out some of the chocolate for peanut butter cups to make a chocolate peanut butter ganache.
- Pour the chocolate ganache over chilled peanut butter filling and place it back in the freezer to allow the ganache to set. Let freeze for 1-2 hours.
Assemble Pie:
- Make the whipped cream for garnishing the pie by whipping heavy cream and powdered sugar until stiff peaks form.
- When you are ready to serve, spread whipped cream on top of the pie or pipe the whipped cream around edges. Top with chopped peanut butter cups all over the pie. Keep chilled until ready to serve. Cut into slices.
Notes
- Choose milk, semi-sweet, or a mix of chocolates for ganache depending on your preferred sweetness and chocolate intensity.
- A chocolate Oreo cookie crust can replace the graham cracker crust for a richer chocolate base.
- Trader Joe's Milk Chocolate Peanut Butter Cups or Reese's are recommended for the chopped mix-ins and garnish but any peanut butter cups will work.
- Use full-fat cream cheese for the best creamy texture in the filling.
- This pie can be prepared several days in advance and stored covered in the refrigerator or freezer; add fresh whipped cream just before serving.
User Reviews
Overall Rating
5
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