Servings: 8 people
Calories: 320kcal
Cost: $15
Equipment
- Mixing bowls
- Electric mixer or whisk
- Spatula
- 9-inch pie dish
- Heatproof bowl for ganache
Ingredients
- 180 g graham cracker crumbs
- 115 g unsalted butter, melted
- 250 g creamy peanut butter
- 225 g cream cheese, softened
- 100 g powdered sugar
- 1 tsp vanilla extract
- 240 ml heavy cream
- 170 g semi-sweet chocolate, chopped
- 120 ml heavy cream
- 3-4 mini peanut butter cups, chopped for garnish
Instructions
- In a mixing bowl, combine graham cracker crumbs and melted butter until it resembles wet sand; press into a pie dish and refrigerate for 15-20 minutes.
- In a large bowl, beat together peanut butter, cream cheese, powdered sugar, and vanilla extract until smooth; whip heavy cream until stiff peaks form and fold into peanut butter mixture.
- Spread the peanut butter filling evenly over the chilled crust and smooth out with a spatula.
- For the ganache, pour hot heavy cream over chopped chocolate in a bowl; let sit for 1-2 minutes, then stir until smooth and glossy, then pour over the filling.
- Chill the pie in the fridge for at least 4 hours or overnight; garnish with chopped peanut butter cups before serving.
Notes
Use high-quality peanut butter for the best flavor. Don’t skip chilling the pie—it helps the filling set perfectly. Toasting the graham cracker crumbs lightly can give a deeper flavor. The pie can be kept in the fridge for up to 3 days, covered tightly. For longer storage, consider freezing the pie for up to a month.
Nutrition
Calories: 320kcal | Carbohydrates: 30g | Protein: 7g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 30mg | Sodium: 200mg | Potassium: 180mg | Fiber: 2g | Sugar: 10g | Vitamin A: 80IU | Calcium: 30mg | Iron: 1mg
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