Peanut Butter Pie Recipe - Restaurant Style
If you love peanut butter and chocolate, then my Peanut Butter Pie with a chocolate ganache will make you do a happy dance! It's love at first bite!
- 1 ½ cups chocolate graham cracker crumbs
- 1 tablespoon demerara sugar or brown sugar
- ½ cup unsalted butter melted
- 6 oz semi sweet chocolate
- ¾ cup heavy cream 8 ounces of premade whipped topping can be substituted. Let it thaw in the refrigerator before using.
Peanut Butter Pie
- 1 cup heavy cream
- 1½ teaspoon vanilla
- ½ cups confectioners sugar also known as 10x sugar
- 8 ounces cream cheese
- 1 ½ cups peanut butter creamy style
Preheat oven to 375 degrees F.
Melt the butter, and in a large bowl add the melted butter to the sugar and graham crumbs, mix until well blended. (you can do this in the food processor too, just pulse it a few times)
Press your mixture into a 9 or 10 inch pie pan. Try to make the crust about ⅛ inch evenly all around.
If the crumb mixture doesn't seem quite wet enough and won't stick where you press them, just add another tablespoon of water to the mix. Spread the crumbs evenly
It's a good idea to chill the crust for an hour before you bake it, this will help keep the crust from crumbling when served!
Bake your graham pie crust for 8 to 10 minutes at 375 degrees. Make sure to let the pie crust cool a bit before using. (Double this recipe for two pie shells)
Now before we start the pie, we need to make a simple chocolate ganache, you can melt the chocolate in a microwave, I don't own a microwave so I use a stainless steel bowl over a sauce pot with about an inch of boiling water in it.
Add chocolate chips and heavy cream to the top of the double boiler and melt chocolate and blend together with cream. set aside to cool
Peanut Butter Pie filling
In a large bowl with an electric mixer beat the cream cheese, powdered sugar, and peanut butter until light and fluffy, 3-4 minutes.
In a separate bowl, add the whipped cream, sugar and vanilla. Using an electric mixer whip cream to stiff peaks (hand mixer or stand mixer is fine). This process should be slow, starting. on low increasing the speed over about ten minutes. **This method is how you keep the whipped cream from breaking. The cream should be ice cold and as fresh as possible. Look for heavy cream with the longest expiration date.*8 ounces of premade whipped topping can be substituted. Let it thaw in the refrigerator before using.
Gently fold the whipped cream into the peanut butter mixture.
Fill the prepared pie shell with the peanut butter mixture and refrigerate for 6-8 hours until firm.*You can also freeze the pie to hurry the process.
Top the pie with the ganache, use enough to cover the top of your pie leaving just a little uncovered around the edges. Refrigerat about an hour to let the ganache set up.
*This pie does freeze rather nicely and it's a nice surprise to pull out of the freezer. Just make sure to let the chocolate freeze before wrapping it in plastic wrap!
*If you can't find chocolate graham crackers, you can make an oreo cookie crust or use regular graham crackers. You can also buy a premade graham cracker pie shell.
*8 ounces of premade whipped topping can be substituted. Let it thaw in the refrigerator before using.
Calories: 703kcal | Carbohydrates: 44g | Protein: 14g | Fat: 55g | Saturated Fat: 24g | Cholesterol: 78mg | Sodium: 372mg | Potassium: 444mg | Fiber: 4g | Sugar: 29g | Vitamin A: 890IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 4mg