Peanut Butter Pie

Ingredients

• Graham crust: 12 full graham cracker sheets
• Graham crust: 6 tablespoons butter, melted
• Filling: 1 ¼ cups creamy peanut butter
• Filling: 8 ounces cream cheese, softened
• Filling: 1 ¼ cups powdered sugar
• Filling: 2 teaspoons vanilla extract
• Filling: 1 cup heavy cream, whipped
• Ganache: 8 ounces chocolate
• Ganache: ½ cup heavy cream
• Garnish: 1 cup heavy cream
• Garnish: 4 tablespoons powdered sugar
• Garnish: PB cups for garnish

Method

1. 1

   For the crust, crush the graham crackers into fine crumbs and stir with the melted butter. Press into a pie pan and chill while you make the filling.

2. 2

   For the filling, beat the peanut butter and cream cheese until smooth. Add the powdered sugar and vanilla and beat to combine. Fold in the whipped cream until light and silky.

3. 3

   Spread the filling into the chilled crust and smooth the top. Chill at least 2 hours.

4. 4

   For the ganache, warm the heavy cream until just steaming, pour over the chocolate, let sit 1 minute, then whisk smooth. Pour over the chilled pie and tilt to cover. Chill until set.

5. 5

   For the garnish, whip the heavy cream with the powdered sugar to soft peaks. Pipe or dollop on the pie and top with chopped PB cups.