Peanut Butter Pie Recipe
A chocolate graham cracker crust with a creamy peanut butter cream cheese filling. Topped with chocolate ganache, whipped cream and chopped peanut butter cups
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Ingredients
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Crust
Filling
Chocolate Ganache
Topping
Method
Crust
- 1
Prepare the Crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine the chocolate graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated with the butter.
- 2
Form the Crust
Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 8-10 minutes until set. Remove from the oven and let it cool completely.
Filling
- 3
Make the Filling
In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add the peanut butter, powdered sugar, and vanilla extract. Mix until well combined and creamy.
- 4
Whip the Cream
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until no white streaks remain.
- 5
Fill the Crust
Spread the peanut butter filling evenly into the cooled chocolate graham cracker crust. Smooth the top with a spatula. Refrigerate for at least 2 hours or until set.
Chocolate Ganache
- 6
Prepare the Ganache
In a small saucepan, heat the heavy cream over medium heat until it just starts to simmer. Remove from heat and add the semi-sweet chocolate chips. Let sit for 5 minutes, then stir until smooth.
- 7
Top the Pie
Once the ganache is cool but still pourable, pour it over the set peanut butter filling. Spread gently to cover the entire surface. Return the pie to the refrigerator for about 30 minutes to set the ganache.
Topping
- 8
Add Toppings
After the ganache has set, spread the whipped cream over the top of the pie. Sprinkle the chopped miniature peanut butter cups evenly over the whipped cream.
- 9
Serve
Slice the pie into wedges and serve chilled. Enjoy your delicious peanut butter pie!
