Peanut Butter Pie

For the Crust:

• 2 c Partake Graham Cracker Cookies, crushed
• 1 Stick Unsalted Butter
• ⅛ tsp Salt

For the Filling:

• 16 oz Room Temperature Cream Cheese
• ¾ c Creamy Peanut Butter
• 1 tsp Vanilla Extract
• ½ Tsp Salt
• 1 c Confectioner’s Sugar
• ¼ c Heavy Cream

For the Ganache:

• 4 oz Semisweet Chocolate
• ¼ c Heavy Cream

For the Whipped Cream:

• ½ c Cold Heavy Cream
• 1 tsp Vanilla Extract
• 1 tbsp Granulated Sugar
• Chopped Peanut Butter Cups

Preheat oven to 350 Degrees F (175 C) and combine the crushed cookies, melted butter, and salt in a bowl. Press the crust in to a 9-inch pie pan and bake for 10 minutes. Once it’s baked, allow to cool completely.

For the ganache, heat the cream in the microwave for about 20 seconds, or until simmering. Pour the hot cream over the chopped chocolate and allow to sit for one minute, then gently stir with a spatula until the ganache comes together. Set aside.

For the filling, in a large bowl, beat the cream cheese with a hand mixer or a stand mixer with the paddle attachment until light, fluffy and no lumps remain.

Add the peanut butter, salt and vanilla and mix until well combined, then add the confectioner’s sugar and mix until smooth.

Add the cream and mix until the filling is light and fluffy.

To assemble the pie, pour the ganache over the cooled crust, spreading to get an even layer. Add the peanut butter filling, smoothing out the top.

To make the whipped cream, either using a whisk or a hand mixer, beat the cold cream, vanilla and sugar in a bowl until stiff peaks form. You can either pipe the whipped cream around the edge of the pie, or you can spread a layer of it all over the top. Top with chopped peanut butter cups if using, then cover with plastic wrap and chill in the fridge for a minimum of 2 hours.

Store tightly wrapped with plastic wrap in the refrigerator for up to 4 days.

Original recipe courtesy of AJ DeDiego