I found a recipe for peanut butter pie and it looked delicious.
But I felt like it was missing something.
Specifically, chocolate ganache.
So if you’re not chocolate crazy like me, feel free to skip the chocolate layer. [I would strongly discourage you from doing so though!]
(The filling recipe comes from Taste of Home)
Peanut Butter & Chocolate Pie
Pie Crust: [Or, feel free to purchase a pre-made graham cracker crust from the grocery store!]
9 graham crackers
1/4 cup white sugar
6 tbsp melted butter
1 package 8oz cream cheese
1/2 cup creamy peanut butter
6 tbsp milk
1 carton (8oz) whipped topping
3/4 cup powdered sugar
Chocolate Ganache Topping:
1/2 cup semi-sweet chocolate chips
1/3 cup heavy cream
Mini Reeses Peanut Butter Cups (about 10)
Step By Step:
1 – Prepare the pie crust. Crush the graham crackers into fine crumbs, mix in sugar and add melted butter. Stir until the crumbs are evenly coated with butter and they hold together if pressed together. Press into a pie pan and bake at 375 degrees for 7-10 minutes. Once the crust is done, put it in the freezer for about 20 minutes until cold.
[Or, if you bought a pre-made graham cracker crust, bake according to package directions and then chill for about 20 minutes until cold]
2 – Prepare the pie filling. In a large bowl, beat cream cheese until fluffy. Beat in sugar and peanut butter. Gradually add milk. Fold in whipped topping. Next, add the pie filling into the cold crust.
3 – Prepare the chocolate ganache. Fill a pot with about a half inch of water and let it boil. Set a smaller pot/heat-safe bowl over the pot with the boiling water. [Or, if you have a double-boiler, feel free to use it. I just don’t have one]. In the smaller bowl, allow the cream and chocolate to melt while stirring constantly.
4- Assemble. Spreadthe ganache onto the peanut butter pie. Create a marbled effect by taking a knife and swirling the chocolate through the peanut butter. Next, cut the peanut butter cups in half and garnish as desired.
5 – Chill! Let it stand in the freezer for at least 2-3 hours before serving.