A creamy, luscious peanut butter and cream cheese pie that's covered in melted chocolate.
Prep Time2 hourshrs30 minutesmins
Total Time2 hourshrs30 minutesmins
Servings: 10servings
Calories: 723kcal
Author: Lucy Brewer
Ingredients
2cupschocolate graham cracker crumbs
6tablespoonsunsalted butter, melted
4ouncessemi-sweet chocolate
1 ¾cupheavy cream plus 2 tablespoons
8ouncescream cheese
1cupcreamy peanut butter
1cupconfectioner's sugar
1teaspoonvanilla extract
1teaspoonfreshly squeezed lemon juice
6ouncessemi-sweet chocolate, chopped
Instructions
Combine graham cracker crumbs and melted butter in a small bowl and stir until well blended. Press crumb mixture firmly into a 9-inch springform pan.
Melt 4 ounces semi-sweet chocolate and stir in 2 tablespoons heavy cream. Spread the melted chocolate over the crust.
Pour one cup of the heavy cream into a bowl or stand mixer and whip until stiff peaks form. Stick the whipped cream in the fridge until the filling is ready.
In mixer bowl, add peanut butter and cream cheese and mix until creamy and blended. Reduce speed to low and gradually add confectioner's sugar, vanilla and lemon juice.
Increase speed to medium and beat until filling is creamy and smooth. Fold in the whipped cream about a quarter cup at a time.
Pour filling over the prepared crust and refrigerate for two hours or until the pie is set.
Melt chocolate slowly with the remaining 3/4 cup of heavy cream, stirring constantly until the chocolate is melted. Remove chocolate from heat and stir for two more minutes.
Remove chilled and set pie from the springform pan and place on a wire rack with parchment paper underneath.
Pour and spread the chocolate topping over the pie, covering the top and sides.
Refrigerate another 2 hours or until the chocolate topping is set.