Chocolate Peanut Butter Pie
Ingredients
**For the Graham Cracker Crust:**
- 12 full sheets of Graham Crackers
- 6 tablespoons melted Butter
**For the Peanut Butter Filling:**
- 1 1/4 cups Creamy Peanut Butter
- 8 ounces softened Cream Cheese
- 1 1/4 cups Powdered Sugar
- 2 teaspoons Vanilla Extract
- 1 cup Whipped Heavy Cream
- 1 to 1 1/2 cups chopped Peanut Butter Cups
**For the Chocolate Ganache:**
- 8 ounces Chocolate chocolate bar or chips
- 1/2 cup Heavy Cream
**For Garnish:**
- 1 cup Heavy Cream
- 4 tablespoons Powdered Sugar
- 1 1/2 cups Chocolate Peanut Butter Cups
Instructions
**Graham Cracker Crust:**
- Blend graham crackers and melted butter in a food processor until fine crumbs.
- Press the mixture into a 9-inch pie plate and freeze for 10 minutes.
**Peanut Butter Filling:**
- Whip cream cheese and creamy peanut butter until fluffy.
- Add powdered sugar and vanilla, mixing until well combined.
- In another bowl, whip heavy cream until stiff peaks form. Fold it into the peanut butter filling and add chopped peanut butter cups.
- Pour the mixture into the chilled pie crust and freeze for 25-30 minutes.
**Chocolate Ganache:**
- Melt chocolate and heavy cream in a microwave-safe bowl, stirring in 30-second increments.
- Pour the ganache over the chilled peanut butter filling and freeze for 1-2 hours.
**Assemble Pie:**
- Whip heavy cream and powdered sugar until stiff peaks form.
- Spread or pipe whipped cream on top of the pie and sprinkle chopped peanut butter cups.
- Keep chilled until ready to serve. Slice and enjoy!
Notes
- Use your favorite chocolate for the ganache, whether it’s sweet or dark.
- Feel free to use a chocolate Oreo cookie crust instead of graham cracker.
- Use any brand of peanut butter cups; Trader Joe’s or Reese’s work well.
- Full-fat cream cheese is recommended for its creamy texture.
- Prepare ahead and store covered in the freezer or refrigerator, adding fresh whipped cream on the day of serving.