Description
This Chocolate Peanut Butter Pie is the ultimate decadent dessert combining a crisp chocolate wafer crust with a creamy peanut butter filling, topped with a rich chocolate ganache. Perfectly chilled and garnished with chopped peanuts, chocolate shavings, and peanut butter cups, this pie offers a luscious blend of flavors and textures that will delight any sweet tooth.
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 Topping
- 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, or crush them in a zip-top bag with a rolling pin.
- Make crumb mixture: Combine chocolate wafer crumbs, melted butter, granulated sugar, and salt in a medium bowl. Mix well until evenly moistened.
- Form the crust: Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate using a measuring cup or your fingers.
- Bake the crust: Preheat oven to 350°F (175°C). Bake the crust for 8-10 minutes until fragrant and slightly firm. Let it cool completely.
- Chill the crust: Place the cooled crust in the refrigerator to chill for at least 30 minutes while preparing the filling.
- Beat cream cheese: Using an electric mixer, beat the softened cream cheese in a large bowl until smooth and creamy.
- Add peanut butter: Beat in the peanut butter until well combined with the cream cheese.
- Incorporate powdered sugar: Gradually add powdered sugar to the mixture, beating on low speed until fully incorporated, scraping down the bowl as needed.
- Add cream and vanilla: Pour in heavy cream and vanilla extract. Beat on medium speed until filling is light and fluffy.
- Mix in salt: Stir in ¼ teaspoon salt to enhance flavor.
- Fill the crust: Remove chilled crust from refrigerator and pour peanut butter filling into it, spreading evenly.
- Refrigerate the pie: Cover with plastic wrap pressed directly on the filling and refrigerate for at least 4 hours or overnight to set.
- Prepare ganache: Finely chop semi-sweet chocolate and place in a heatproof bowl.
- Heat cream: In a small saucepan, heat heavy cream over medium heat until just simmering without boiling.
- Combine cream and chocolate: Pour hot cream over chopped chocolate. Let sit for a minute to melt the chocolate.
- Stir ganache: Stir gently until smooth and glossy. Add corn syrup if using, and mix well.
- Cool ganache: Allow ganache to cool 10-15 minutes until slightly thickened but still pourable.
- Top the pie: Remove pie from refrigerator and pour ganache over peanut butter filling, spreading evenly.
- Set ganache: Return pie to refrigerator and chill at least 30 minutes until ganache is firm.
- Garnish: Before serving, decorate with chopped peanuts, chocolate shavings, and halved peanut butter cups.
- Serve: Slice with a sharp knife, wiping between cuts for clean slices, and serve chilled.
Notes
- To crush wafers without a food processor, place them in a sealed bag and crush with a rolling pin for fine crumbs.
- Press the plastic wrap gently on the filling to prevent a skin from forming on the pie surface.
- Allow the ganache to cool slightly before pouring to avoid melting the filling.
- Dipping the knife in warm water before slicing helps create clean, neat slices.
- The pie is best served chilled and can be refrigerated up to 2 days.
