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Peanut Butter Pie With Chocolate Ganache π₯§π«
Overview:
This Peanut Butter Pie with Chocolate Ganache is a decadent treat that combines the irresistible flavors of creamy peanut butter and rich chocolate. It’s a crowd-pleaser and perfect for any occasion, whether it’s a casual weeknight dessert or a special potluck gathering. With a buttery crust, luscious peanut butter filling, and a smooth chocolate ganache topping, every bite is pure indulgence. Plus, it’s easy to make and can be prepared ahead of time, making it a convenient option for entertaining.
- Total Time: 5 hours 38 minutes
- Prep Time: 30 minutes
- Cook Time: 5 hours 8 minutes
- Servings: 12
- Calories: 443.6 per serving
- Rating: βββββ (5/5)
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 1/2 cup butter, softened
- 1 package (8 ounces) cream cheese, softened
- 1 teaspoon vanilla extract
- 2 cups whipping cream
- 1 cup creamy peanut butter
- 1 cup icing sugar
- 6 ounces bittersweet chocolate
- 6 miniature peanut butter cups, halved
Instructions:
1. Preheat Oven:
Preheat your oven to 350Β°F (175Β°C).
2. Prepare Crust:
- In a small bowl, combine the graham cracker crumbs with melted butter.
- Pat the mixture into a 9-inch pie plate, ensuring an even layer.
- Bake the crust for about 8 minutes, until it becomes firm and solid.
- Let the crust cool completely.
3. Make Filling:
- In a medium-sized bowl, whip the whipping cream until it forms stiff peaks.
- Place the whipped cream in the fridge to chill until needed.
- In a large bowl, beat the softened cream cheese until it becomes fluffy.
- Add the softened butter and vanilla extract to the cream cheese, continuing to beat until well combined.
- Gradually beat in the creamy peanut butter until the mixture is smooth and creamy.
- Slowly add the icing sugar, beating until the filling is light and fluffy.
4. Combine Filling:
- Retrieve the whipped cream from the fridge and fold about one-quarter of it into the peanut butter mixture to lighten it.
- Gently fold in the remainder of the whipped cream until fully incorporated, being careful not to overmix but ensuring there are no streaks of cream remaining.
5. Assemble Pie:
- Spread the prepared peanut butter filling evenly into the cooled crust.
- Cover the pie with plastic wrap and refrigerate for about 3 hours, or until the filling is firm.
6. Make Chocolate Ganache:
- Finely chop the bittersweet chocolate and place it in a small bowl.
- In a small pot, heat the whipping cream just until bubbles start to form around the edges.
- Pour the hot cream over the chopped chocolate and stir until the chocolate is completely melted and the mixture is smooth.
- Let the ganache cool slightly before spreading it over the chilled pie.
7. Garnish:
- Take the halved miniature peanut butter cups and arrange them evenly around the edge of the pie, slightly tilting them to show the inside.
- Cover the pie and refrigerate for at least 2 hours, or overnight if possible, before serving to allow the flavors to meld and the pie to set.
Serving Suggestions:
- Serve slices of the Peanut Butter Pie with Chocolate Ganache chilled, straight from the refrigerator, for the best texture and flavor.
- For an extra special touch, drizzle each slice with additional chocolate sauce or garnish with a dollop of whipped cream and a sprinkle of chopped peanuts.
Storage:
- Store any leftover pie covered in the refrigerator for up to 3-4 days. Make sure to tightly wrap it to prevent it from absorbing any other odors.