Prep Time: 20 mins
Servings: 8
Ingredients
CRUST:
- 1⅓ cups graham cracker crumbs
- ⅓ cup sugar
- 8 tablespoons (1 stick),
unsalted butter, melted
FILLING:
- 14 ounces cream cheese,
softened
- 2 cups sugar
- 1½ cups creamy peanut butter
- 1 tablespoon vanilla
- 2 tablespoons unsalted butter,
melted
- 1 cup heavy whipping cream
GANACHE:
- ¾ cup heavy whipping cream
- 6 ounces semisweet chocolate, finely chopped
(high-quality such as Ghiradelli – not chocolate chips)
Directions
CRUST:
- Preheat oven to 350 degrees fahrenheit.
- Combine the graham cracker crumbs, sugar and
melted butter until well blended.
- Press the mixture into the sides and bottom of a
nine-inch deep dish pie plate. Bake at 350 degrees fahrenheit for 8 minutes.
- Cool completely.
FILLING:
- Beat cream cheese and sugar in a mixing bowl. Add
the peanut butter and vanilla and mix well.
- Beat in the melted butter gradually.
- In a separate bowl, whip the cream until soft
peaks form.
- Gently fold the cream into the peanut butter
mixture using a spatula. Do not over beat.
- Pour into the prepared, cool crust and
refrigerate for several hours until set.
GANACHE:
- Bring the cream to a boil in a saucepan.
- Pour over the chocolate in a bowl. Stir gently to
melt the chocolate and mix well.
- Cool slightly and spread evenly over the pie.
- Chill until served.
- Cut with a knife that has been heated under hot
water and wiped dry between each slice.
