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the ultimate chocolate peanut butter pie

Grandmereb avatar
Recipe by
Donna Bardocz
@Grandmereb
Howell, MI

Who doesn’t love anything with the combo of peanut butter and chocolate? At Christmastime, I make a ton of chocolate covered peanut butter balls and they always get devoured. So I thought I would devise a peanut butter pie to mimic those yummy time-taking balls and have something that everyone would love just as much! This pie did the trick! Everyone loved it and it is quite spectacular to look at besides!

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yield 12 serving(s)
prep time 1 Hr
method Refrigerate/Freeze

Ingredients For the ultimate chocolate peanut butter pie

  • 2 c
    graham cracker crumbs
  • 1/4 c
    butter
  • GANACHE:
  • 1 c
    chocolate chips (good quality, such as guittard)
  • 1 c
    heavy cream
  • FILLING:
  • 1 c
    peanut butter, creamy
  • 8 oz
    cream cheese, softened
  • 1 c
    powdered sugar
  • 1 tsp
    pure vanilla extract
  • 8 oz
    non-dairy whipped topping, thawed
  • GARNISH:
  • 12
    reese’s miniature peanut butter cups, cut in half

How To Make the ultimate chocolate peanut butter pie

  • 1
    In a medium bowl, combine the cracker crumbs and the melted butter; mix well. Reserve 1/8 cup of the crumb mixture to use as garnish. Press remaining crumb mixture onto bottom and sides of 9-inch pie plate. Chill.
  • 2
    To make the ganache, place heavy cream in a microwave safe bowl and bring to a boil, being careful not to let it boil away. You can do this in a pan on the stovetop, if preferred. Once cream is very hot, pour over top of the chocolate chips and let sit without stirring for 5 minutes. Once the time passes use a whisk and combine the cream and chocolate until velvety smooth.
  • 3
    Take a pastry brush and paint the inside of the graham cracker crust with chocolate ganache. Save the remainder of the ganache for the topping the peanut butter pie filling.
  • 4
    In large bowl, beat together peanut butter and softened cream cheese. Add powdered sugar and vanilla; blend well. Fold in whipped topping and then spoon the filling into chilled crust. Level the top with an offset spatula, if you have one. Otherwise, just do your best to make sure the top is level. Once the filling is leveled, use the chocolate ganache to cover the top of your pie. You'll have more control if you first pour the ganache into a squeeze bottle and use that to spread the ganache evenly over the top of your pie. Don't worry if you have extra ganache! You can always use it as a topping for ice cream!
  • 5
    Place the Reese’s mini peanut butter cup halves to rim the outside of your pie. Then use the reserved crumb mixture in the middle. Chill overnight.
  • 6
    TIP: If you prefer to use a store-bought graham cracker crust instead of making your own, disregard making the crust, but still be sure to paint the bottom of the store-bought graham cracker crust with the chocolate ganache. And then feel free to garnish your pie with powdered peanut butter, and/or mini chocolate chips, and/or 1 tbsp. finely chopped salted peanuts.
  • 7
    *Note: You can make your own sweetened whipped cream by whipping heavy cream and powdered sugar if you are not a non-dairy whipped topping fan. Google to find out how to replace the 8 oz container of non-dairy whipped topping.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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