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Chocolate Peanut Butter Pie

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Ingredients
  

For the Graham Cracker Crust:

  • 12 full graham cracker sheets
  • 6 tbsp. butter, melted

For the Peanut Butter Filling:

  • 1-¼ cups creamy peanut butter
  • 8-ounces cream cheese, softened
  • 1-¼ cups confectioners' sugar
  • 2 tsp. vanilla extract
  • 1 cup heavy cream, whipped
  • 1 to 1-½ cups peanut butter cups, chopped

For the Chocolate Ganache:

  • 8- ounces chocolate chips
  • ½ cup heavy cream

For the Garnish:

  • 1 cup heavy cream
  • 4 tbsp. confectioners' sugar
  • 1-½ cups chocolate peanut butter cups

Instructions
 

To prepare the graham cracker crust:

  • Place the graham crackers and melted butter into a food processor; pulse until fine crumbs.
  • Press into a 9-inch pie plate.
  • Place in freezer for 10 minutes while you make the filling.

To prepare the peanut butter filling:

  • In a large mixing bowl, whip together softened cream cheese and creamy peanut butter for 5 minutes until it is fluffy and creamy.
  • Add confectioners' sugar and vanilla; mix for 1 minute longer until it is mixed together.
  • In another bowl, whip the heavy cream until stiff peaks form.
  • Once it is whipped, fold or mix into the peanut butter filling, making sure not to overmix and deflate the whipped cream.
  • Fold in chopped peanut butter cups.
  • Pour into chilled pie crust or place in the freezer to chill for at least 25 to 30 minutes.
  • It is important to let it harden before pouring the warm chocolate ganache on top.

To prepare the chocolate ganache:

  • Melt chocolate and heavy cream, in a microwave-safe bowl, in 30-second increments, stirring after each time.
  • If you want additional peanut butter flavor, swap out some of the chocolate for peanut butter cups to make a chocolate peanut butter ganache.
  • Remove pie from freezer; pour the chocolate ganache over chilled peanut butter filling and place it back in the freezer to allow the ganache to set.
  • Let freeze for 1-2 hours.

To assemble the pie:

  • When you are ready to serve, whip heavy cream and confectioners' sugar until stiff peaks form.
  • Spread whipped cream on top of the pie or pipe the whipped cream around edges.
  • Top with chopped peanut butter cups all over the pie.
  • Cut into slices and serve.
  • Return uneaten pie to the freezer until ready to serve additional slices.

Notes

You can prepare this pie several days ahead of time. You can keep it covered in the freezer or refrigerator. I recommend adding the whipped cream the day of serving so that it is fresh.
To store leftover pie, keep it covered in the refrigerator or freezer.