Ingredients
Scale
For the crust
- 3/4 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 2 tablespoons brown sugar
- 4 tablespoons melted butter
For the filling
- 1 1/2 cups heavy cream
- 8 ounces cream cheese softened
- 3/4 cup granulated sugar
- 1 cup creamy peanut butter
- 1 tablespoon vanilla
For the ganache topping
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
Instructions
- To prepare the crust, blend graham cracker crumbs, granulated sugar, brown sugar and melted butter in a bowl until fully combined. Press the mixture into a 9″ pie plate, covering the bottom completely and pushing the crumbs about 1-2 inches up the side of the pie plate. Put the pie crust into the freezer while preparing the filling.
- Whip the 1 1/2 cups heavy cream until it holds peaks. Set aside in the refrigerator while preparing the rest of the filling.
- In a large bowl, beat cream cheese until smooth. Add sugar and mix until blended. Add peanut butter and vanilla, mixing well. (Scrape the sides of the bowl as needed to ensure that the ingredients are fully blended.)
- Fold whipped cream into the peanut butter mixture, blending well. Pour filling into the prepared pie crust. Place the filled pie into the freezer.
- To prepare the ganache, in a small saucepan (use one with a lid), slowly bring the remaining 1/2 cup of heavy cream to a boil (be careful not to scald the cream). Turn off the heat and add chocolate chips, pushing the chips into the cream until almost completely covered. Put the lid on the pan and let sit on the stove.
- After 10 minutes, stir until the chocolate chips are melted and fully blended into the cream. Cool to room temperature, then pour sauce over the pie. Place in the freezer for 30 minutes before serving.
- Note: If serving pie more than 1/2 an hour after final preparation, store it in the freezer. Thaw for 20 minutes before serving for a frozen, ice cream-like consistency. (If you are having difficulty cleanly removing the pie crust from your pie plate, submerge the very bottom of the dish in some hot tap water – about 1/2 inch water in your kitchen sink – to loosen the crust being careful not to get water in the pie itself.) Or thaw for longer in the refrigerator for a gooey, soft pie.