Peanut Butter Pie

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Yield: 14 servings

Ingredients

  • Crust
    • 3 cups chocolate graham cracker crumbs
      • Just shy of an entire box (14.4 oz)
    • 2 tbsp brown sugar
    • 1 cup butter, melted
  • Ganache
    • 1 - 1 1/2 cups heavy whipping cream
    • 12 oz. semi-sweet chocolate chips
  • Filling
    • 2 packages (8 oz. each) cream cheese, softened
    • 1 1/4 cups confectioners' sugar
    • 3 cups creamy peanut butter
    • 2 cups heavy whipping cream
    • 1 tbsp vanilla

Directions

  1. In a food processor, break the graham crackers down into crumbs.  Add in the brown sugar and pulse to combine.  Add the butter and mix thoroughly.
  2. Line the bottom of a 9" wide, 3" tall springform pan with parchment paper.  Press the graham cracker crumbs into the bottom and sides of the pan to form a crust.  You will not use all the crumbs.
  3. Refrigerate the crust for 1 hour.
  4. Bake the crust at 375°F for 8-10 minutes.  Cool on a wire rack.
  5. For the ganache, warm the cream in a small saucepan over low heat until almost simmering.  Place the chocolate chips in a mixing bowl and pour the warm cream over them. Wait a minute for the chocolate to begin melting, and then mix by hand until well blended.
  6. Pour a 3/4 - 1 cup of the ganache into the bottom of the crust and spread to form a layer on the bottom and halfway up the sides.  Transfer to the freezer to set.
  7. In a mixing bowl, beat the cream cheese, powdered sugar, and peanut butter until light and fluffy.
  8. In a separate bowl, whip the heavy cream and vanilla to stiff peaks.  Gently fold the whipped cream into the peanut butter mixture.
  9. Remove the crust from the freezer.  Pour the peanut butter filling into the crust.  Refrigerate until firm, about 6-8 hours.
  10. Re-warm the remaining ganache and pour over the top of the pie.  Refrigerate for an hour to set.
  11. Serve and enjoy.

Adapted from Ask Chef Dennis.







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