Peanut Butter Pie with ganache
When we say peanut butter, we mean it. From the crust and the filling, to the finishing touches — this decadent pie is loaded with peanutty flavor. You’re going to want more than just a sliver.
Just hearing the name Peanut Butter Pie will cause everyone to halt what they’re doing and come running. But be careful who you make this for, because you’ll have requests to make this pie time and again — just ask Robin.
The key to a good pie starts with the crust. And this crust is not something you’ve likely tried before — it’s made with peanut butter crackers. Yes, you heard us correctly. Those addictingly good, poppable crackers were just what this pie needed. The crackers pack more peanut butter flavor while also adding a touch of saltiness and crunch which helps cut the sweetness of the filling. In case you’re not feeling the love for a peanut butter cracker crust, we tested the pie with a flaky crust too — don’t worry, it was almost equally as delicious.
Now the real cowbell to the pie is the scrumptious filling. Perfectly sweet, and insanely rich, the peanut butter filling is finger-licking good. To lighten the heavy filling, fold in whipped cream to make the perfect creamy and fluffy consistency. And what better highlights peanut butter than chocolate? A secret layer of chocolate ganache will be a surprise certain to be loved by all.
FOR THE CRUST, PROCESS:
FOR THE GANACHE, COMBINE:
FOR THE FILLING, WHIP:
You can always opt for a regular pie dough here. Use your favorite recipe or try one of ours.
Preheat oven to 350° with rack in middle position.
For the crust, process crackers, sugar, and salt in a food processor until fine. Add butter and process until combined; press evenly into bottom and up sides of a 9-inch pie plate. Bake crust until set, 9–11 minutes; cool completely on a rack.
For the ganache, combine cream and syrup in a saucepan; bring to a boil. Place chocolate in a bowl and pour hot cream mixture over top; let stand 5 minutes. Whisk ganache until smooth; reserve ¼ cup for topping. Pour remaining ganache over bottom of crust; chill until set.
For the filling, whip cream in a stand mixer fitted with a whisk attachment on medium speed until thick. Add ¼ cup powdered sugar and vanilla, increase speed to medium-high, and whip until stiff peaks form.
Transfer whipped cream to a bowl; reserve 2 cups for topping.
In same mixer bowl (no need to wash), fitted with a paddle attachment, beat cream cheese until soft; add remaining ½ cup powdered sugar and peanut butter, beating until incorporated. Fold in one-third of whipped cream until smooth, then fold in remaining two-thirds whipped cream. Spread filling over ganache; press plastic wrap over surface to prevent a skin from forming. Chill pie until firm, 4 hours, or overnight.
Spread reserved 2 cups whipped cream over pie, top with reserved ¼ cup ganache (reheat if needed), peanut butter cups, and peanuts.
% Daily Value*
Total Fat 71g 109%
Saturated Fat 35g 175%
Cholesterol 136mg 45%
Sodium 560mg 23%
Carbs 50g 16%
*Percent Daily Values are based on a 2,000 calorie diet.