Description
Indulge in this Chocolate Peanut Butter Pie, a rich and creamy dessert featuring a buttery chocolate wafer crust filled with a luscious peanut butter cream cheese filling, topped with a smooth chocolate ganache. Perfect for special occasions or whenever you crave a decadent treat.
Ingredients
Scale
Crust
- 1 ½ cups chocolate wafer crumbs (about 36 wafers)
- 5 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
- Pinch of salt
Peanut Butter Filling
- 8 ounces cream cheese, softened
- 1 cup creamy peanut butter (no-stir variety preferred)
- 1 cup powdered sugar
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Chocolate Ganache
- 8 ounces semi-sweet chocolate, finely chopped
- ½ cup heavy cream
- 1 tablespoon light corn syrup (optional, for shine)
Garnish
- Chopped peanuts
- Chocolate shavings
- Peanut butter cups, halved
Instructions
- Prepare the crust: In a food processor, pulse chocolate wafers until they reach a sand-like consistency. Alternatively, place wafers in a zip-top bag and crush with a rolling pin.
- Mix crust ingredients: In a medium bowl, combine chocolate wafer crumbs, melted butter, granulated sugar, and salt. Mix well until evenly moistened.
- Form crust: Transfer the crumb mixture to a 9-inch pie plate. Use the bottom of a measuring cup or your fingers to firmly press the crumbs evenly across the bottom and up the sides of the pie plate.
- Bake crust: Preheat oven to 350°F (175°C). Bake the crust for 8-10 minutes, or until fragrant and slightly firm. Let it cool completely before adding the filling.
- Chill crust: Place the prepared crust in the refrigerator to chill while you prepare the peanut butter filling, ideally for at least 30 minutes.
- Make peanut butter filling: In a large bowl, using an electric mixer, beat the softened cream cheese until smooth and creamy. Add the peanut butter and continue to beat until well combined.
- Add powdered sugar: Gradually add the powdered sugar to the cream cheese and peanut butter mixture, beating on low speed until fully incorporated. Scrape down the sides of the bowl as needed.
- Incorporate cream and vanilla: Pour in the heavy cream and vanilla extract. Beat on medium speed until the filling is light and fluffy.
- Add salt: Stir in the salt into the filling mixture.
- Fill crust: Remove the chilled chocolate wafer crust from the refrigerator. Pour the peanut butter filling into the crust, spreading it evenly with a spatula.
- Refrigerate pie: Cover the pie with plastic wrap, pressing it gently onto the surface of the filling to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, to allow the filling to set completely.
- Prepare ganache: Finely chop the semi-sweet chocolate and place it in a heatproof bowl.
- Heat cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil.
- Melt chocolate: Pour the hot heavy cream over the chopped chocolate. Let it sit for about a minute to allow the heat to melt the chocolate.
- Stir ganache: Gently stir the mixture until the chocolate is completely melted and the ganache is smooth and glossy. If using, add the corn syrup now and stir to combine.
- Cool ganache: Allow the ganache to cool slightly for about 10-15 minutes before pouring it over the pie.
- Add ganache to pie: Remove the chilled pie from the refrigerator. Pour the slightly cooled chocolate ganache over the peanut butter filling, spreading it evenly with a spatula.
- Chill ganache: Return the pie to the refrigerator and chill for at least 30 minutes, or until the ganache is set.
- Garnish pie: Before serving, garnish the pie with chopped peanuts, chocolate shavings, or halved peanut butter cups as desired.
- Slice and serve: Use a sharp knife to slice the pie into wedges. For clean slices, dip the knife in warm water and wipe it clean between each cut. Serve the pie chilled.
Notes
- Use no-stir creamy peanut butter to avoid oil separation in the filling.
- Allow the crust to cool completely before adding the filling to prevent melting or softening.
- Press plastic wrap gently onto the surface of the filling to prevent a thick skin from forming.
- If you prefer a firmer crust, bake for the full 10 minutes.
- The corn syrup in the ganache is optional but helps achieve a shiny finish.
- For the best flavor and texture, refrigerate the pie overnight.
- Make clean slices by warming your knife between cuts to prevent the ganache from cracking.
