Chocolate Peanut Butter Pie Recipe

Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, 2 tablespoons sugar and 1/4 teaspoon salt. Stir in melted butter until mixture holds together when pressed.

Press the crumb mixture evenly into the bottom and up the sides of a 9-inch (23 cm) pie pan, using the bottom of a measuring cup to compact and smooth the crust. Bake the crust for 8–10 minutes until fragrant and set. Remove from oven and let cool completely on a wire rack.

Place 4 oz softened cream cheese in the bowl of a stand mixer fitted with the paddle attachment (or use a large bowl and hand mixer). Beat on medium speed until smooth and free of lumps, about 1–2 minutes.

Add 1 cup creamy peanut butter, 3/4 cup powdered sugar, 1 teaspoon vanilla and 1/8 teaspoon salt. Mix on medium-low until fully combined and smooth, scraping down the bowl as needed. Do not overbeat.

In a separate chilled bowl, pour 1.5 cups cold heavy cream and 1 tablespoon granulated sugar. Whip with the whisk attachment (or electric beaters) on medium-high until soft peaks form, about 2–3 minutes.

Fold one-third of the whipped cream gently into the peanut butter mixture to lighten it, then fold in the remaining whipped cream in two additions until fully incorporated and airy. Be gentle to preserve volume.

Spoon or pipe the peanut butter mousse into the cooled crust, smoothing the top with an offset spatula. Chill the pie in the refrigerator while you prepare the ganache, at least 20–30 minutes to firm slightly.

Place 8 oz chopped bittersweet chocolate in a heatproof bowl. In a small saucepan, heat 1/2 cup heavy cream over medium heat until it just begins to simmer and small bubbles form around the edges (do not boil).

Pour the hot cream over the chopped chocolate and let sit undisturbed for 1 minute to soften the chocolate. Add 1 tablespoon room-temperature butter and 1 teaspoon corn syrup (if using). Stir gently with a silicone spatula or whisk from the center outward until smooth, glossy and fully combined. If the mixture is cool and not pourable, microwave in 10-second bursts, stirring between, until slightly pourable but not hot.

Let the ganache cool for 3–5 minutes until it thickens slightly but is still pourable. Pour the ganache over the chilled peanut butter mousse, starting in the center and working out to the edges so it self-levels. Use an offset spatula to gently spread if needed.

Return the pie to the refrigerator and chill at least 1 hour (preferably 2–3 hours) until ganache is set and the mousse is firm.

Just before serving, sprinkle chopped roasted peanuts and chocolate shavings over the ganache. Finish with a light sprinkle of sea salt flakes to enhance flavor.

Slice with a warm knife (run under hot water and dry) for clean slices. Serve chilled. Leftovers keep covered in the refrigerator for up to 3 days.