Servings: 8 pieces
Calories: 350kcal
Cost: $15
Equipment
- Mixing bowl
- Electric mixer
- Spatula
- 9-inch pie dish
- Saucepan
Ingredients
- 1.5 cups graham cracker crumbs
- 0.25 cups sugar
- 0.5 cups unsalted butter, melted
- 1 cups creamy peanut butter
- 1 cups powdered sugar
- 8 oz cream cheese, softened
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 8 oz semi-sweet chocolate chips
- 0.5 cups heavy cream
- 1 tablespoon unsalted butter
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until it resembles wet sand.
- Press the mixture firmly into a 9-inch pie dish and bake for 8-10 minutes until light golden brown.
- In a large bowl, beat together creamy peanut butter, powdered sugar, and softened cream cheese until smooth.
- In another bowl, whip heavy cream and vanilla extract until soft peaks form.
- Gently fold the whipped cream into the peanut butter mixture until it’s light and airy, then spread over the cooled crust.
- Heat heavy cream in a saucepan until simmering, then pour it over semi-sweet chocolate chips and butter, stirring until melted.
- Let the ganache cool slightly before pouring over the peanut butter layer and spreading evenly.
- Cover the pie and refrigerate for at least 4 hours or overnight to set.
- Before serving, garnish with whipped cream, chopped peanuts, and mini chocolate chips.
Notes
Make sure your cream cheese is softened to avoid lumps in the peanut butter layer.
Don’t rush the chilling process; it’s crucial for setting the layers.
Use high-quality chocolate for the ganache; it makes a noticeable difference.
You can store leftovers in the fridge for up to 3 days, covered tightly. For longer storage, freeze individual slices wrapped in parchment paper.
Don’t rush the chilling process; it’s crucial for setting the layers.
Use high-quality chocolate for the ganache; it makes a noticeable difference.
You can store leftovers in the fridge for up to 3 days, covered tightly. For longer storage, freeze individual slices wrapped in parchment paper.
Nutrition
Calories: 350kcal | Carbohydrates: 30g | Protein: 6g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 50mg | Sodium: 220mg | Potassium: 220mg | Fiber: 2g | Sugar: 18g | Vitamin A: 400IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg
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