This was the pie that surprised us all. We sort of made up the recipe based on a craving, and it was one of the best pies of Thanksgiving. We are making it again for Christmas Day, and let’s just say…our mouths are already watering.
Peanut Butter Chocolate Pie
Author: Heather
Recipe type: Pie
Cuisine: Dessert
Serves: 1 pie
This pie was a surprise addition to our thanksgiving menu this year, and we are making it again for Christmas! It is delicious and the peanut butter and chocolate together are amazing!
Ingredients
- 20 graham cracker sheets
- ½ cup + 1 tbsp butter, melted
- ½ cup heavy cream
- ¾ cup dark chocolate chips (or enough until chocolate ganache isn't to thin, but pourable and creamy)
- 1 4 oz block of cream cheese, softened
- 1 cup peanut butter, creamy
- ½ cup powdered sugar (add more to get desired sweetness)
- 1 container whipped topping (I use Cool Whip)
- Whipped cream, chocolate drizzle, chocolate shavings, salted peanuts for garnish, if desired
Instructions
- Pulse graham cracker sheets in food processor until finely ground
- Slowly, drizzle in butter
- Press into a 9 inch pie pan and bake at 350 degrees for 7 minutes
- Cool
- In a microwave safe bowl, heat heavy cream until hot about 45 seconds to one minute
- Stir in chocolate chips until mixture is smooth and creamy
- Pour into cooled pie crust.
- Place in refrigerator until chocolate sets
- In a medium bowl, beat cream cheese until light and fluffy.
- Add peanut butter and powdered sugar and beat until well combined
- Fold in whipped topping until creamy
- Fold into pie crust
- Chill for three hours
- Garnish with whipped cream, chocolate and peanuts as desired
- Store in refrigerator or freezer for a frozen delight!
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