Peanut Butter Pie

June 27, 2012

For our friend’s “Congratulations You Quit Your Job” Party, I wanted to make something extra-decadent. Something rich with chocolate and dense with peanut butter. Something you wouldn’t dare keep in the house for fear of eating the whole thing.

This pie absolutely fit the bill.

The simple graham cracker crust perfectly compliments the gooey chocolate and fluffy peanut butter. Adding cream cheese gives is a slightly cheesecake feel. It’s almost like a grownup Reese’s Peanut Butter Cup.

Really, it’s everything you could ever want in a dessert.

Peanut Butter Pie

Crust:

1 Graham Cracker Crust

Ganache:

4 ounces high quality chocolate, coarsely chopped

1/2 cup heavy cream

Peanut Butter Filling:

1 pint heavy whipping cream

3/4 cup creamy peanut butter

1/3 cup sugar

1 8-ounce package cream cheese

1 tablespoon pure vanilla extract

Start by making the graham cracker crust and set aside.

Next up, start the ganache by bringing the heavy cream just to a boil over medium-high heat. Pour the hot cream over the chocolate and let sit, undisturbed, for 10 minutes. After the 10 minutes, slowly stir the mixture until the chocolate is fully incorporated. Pour the ganache into the graham cracker crust. Place crust and ganache into the freezer while you prepare the peanut butter filling.

Begin with whipping the heavy whipping cream, vanilla and sugar until peaks form. Set aside the whipped cream aside. Mix together the peanut putter and cream cheese until smooth. Slowly fold in the whipped cream to the peanut butter combination.

Carefully layer the peanut butter mixture on top of the chilled ganache. Refrigerate for at least an hour. Sprinkle with chocolate shaving before serving.

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