Chocolate Ganache Peanut Butter Pie

Name: Chocolate Ganache Peanut Butter Pie
Ingredients: 14 whole chocolate graham crackers; 1 tablespoon light brown sugar; 7 tablespoons unsalted butter (melted)

Chocolate Ganache Peanut Butter Pie

Author: Jessie Daye

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Ingredients

▢ 14 whole chocolate graham crackers
▢ 1 tablespoon light brown sugar
▢ 7 tablespoons unsalted butter melted

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Method

Make the crust:Preheat your oven to 350°F. In a food processor, pulse the graham crackers into fine crumbs. Add the brown sugar and melted butter, then pulse until combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 8–10 minutes until set. Let cool completely.
Prepare the filling:In a large bowl, beat the cream cheese and 3/4 cup of the powdered sugar until smooth and creamy. Add the peanut butter and vanilla extract, mixing until fully combined.
Whip the cream:In a separate bowl, whip the heavy cream with the remaining 2 tablespoons of powdered sugar until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until smooth and fluffy.
Assemble the pie:Pour the filling into the cooled crust and smooth the top with a spatula. Refrigerate for at least 4 hours or until set (overnight is even better).
Make the ganache topping:Heat the heavy cream in a small saucepan over medium heat until just simmering. Pour the hot cream over the chopped chocolate in a heatproof bowl. Let sit for 2–3 minutes, then stir until smooth and glossy. Let the ganache cool slightly, then pour over the chilled pie, spreading it evenly with a spatula. Chill for an additional 30 minutes to set the ganache.
Slice and serve chilled. Store leftovers in the refrigerator.
** To make the Chanel logo simply use alphabet cookie cutters and store bought pie crust. Cut out your letters and overlap them on a baking sheet lined with parchment paper. Bake at 400 degrees F for 8-10 minutes.