Chocolate Peanut Butter Pie
Peanut butter pie with chocolate ganache is cold, creamy, no-bake, and completely worth making.
Servings: 10 slices
Calories: 725kcal
Ingredients
- 2 cups chocolate graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 4 ounces semi-sweet chocolate, chopped
- 1 ¾ cup heavy cream plus 2 tablespoons, divided
- 8 ounces cream cheese
- 1 cup creamy peanut butter
- 1 cup confectioner's sugar
- 1 teaspoon vanilla extract
- 1 teaspoon freshly squeezed lemon juice
- 6 ounces semi-sweet chocolate, chopped
Instructions
Make the crust - can be made several days in advance
- Spray the sides and bottom of a 9-inch springform pan lightly with non-stick baking spray and line the bottom with parchment paper. Preheat the oven to 375 degrees F.
- Combine 2 cups chocolate graham cracker crumbs and 6 tablespoons unsalted butter, melted in a small bowl and stir until well blended. Press crumb mixture firmly into a 9-inch springform pan. Bake the crust for 15 minutes, then remove from the oven and allow the crust to cool completely before filling.
Chocolate layer
- Using a double-boiler, slowly melt 4 ounces semi-sweet chocolate, chopped. If you don't have a double boiler, you can fill a pot about 1/3 with water. Set the pot over high heat and place a heavy, glass or metal bowl over the top of the pot. Bring the water to a boil, then add the chocolate and turn the heat down so the water just simmers. Stir frequently until the chocolate is completely melted. Remove from the heat and immediately stir in 2 tablespoons heavy cream. Spread the melted chocolate over the cooled cookie crust.
Make the peanut butter filling
- 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 a large bowl or stand mixer bowl, add 8 ounces cream cheese and beat on medium-high until fluffy with no discernible lumps. Add 1 cup creamy peanut butter and and mix until creamy and blended. Reduce speed to low and gradually 1 cup confectioner's sugar, 1 teaspoon vanilla extract and 1 teaspoon freshly squeezed lemon juice.
- Increase speed to medium and beat until filling is creamy and smooth. Using a spatula, fold in the chilled whipped cream about a quarter cup at a time.
Assemble the pie and chill
- Pour filling over the prepared crust and refrigerate for two hours or until the pie is set.
Make the chocolate ganache
- Place 6 ounces semi-sweet chocolate, chopped in a large heat-proof glass or metal bowl. Heat the remaining 3/4 cup heavy cream in a saucepan until just beginning to simmer. Do not allow the cream to boil. As soon as the cream begins to simmer (you'll see little bubbles forming around the perimeter of the pot), remove it from the heat and pour it over the chopped chocolate. Allow the warm cream and chocolate to sit for a couple of minutes, then stir with a spatula (don't use a whisk) until it's smooth and creamy.
- Remove the chilled and set pie from the refrigerator and remove the springform pan. To remove the springform pan, run a knife around the edges of the pan to help loosen and remove the sides. Use an offset spatula to gently loosen the pie from the bottom of the pan, and then remove the parchment paper and place the pie on a platter or a wire rack.
- Tear strips of parchment paper and line the platter around the edges of the pie, as you would when frosting a cake. This is to catch extra ganache.
- Pour and spread the chocolate ganache over the pie, covering the top and sides.
- Refrigerate another 2 hours or until the chocolate ganache is set.
Notes
- For best results when slicing this pie, use a hot, wet knife.
- You can make the crust up to two weeks in advance and store it in the freezer.
- You can also make the peanut butter filling 1-2 days ahead to save time.
- This pie freezes well. Before freezing, allow the pie to chill properly so the filling and ganache are set. To freeze, place the whole pie on a baking sheet overnight in the freezer. The next day, wrap the frozen pie tightly in parchment or wax paper, followed by plastic wrap, then a layer of tin foil. Store the pie in the freezer for up to three months.
