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Categories:
graham cracker crumbs sugar butter _____ filling weight Cream Cheese sugar peanut butter vanilla unsalted butter cream _____ Ganache cream chocolate
Viewed: 20 - Published at: 5 years agoIngredients
- FOR THE CRUST:
- 1-1/3 cup Graham Cracker Crumbs
- 1/3 cups Sugar
- 8 Tablespoons (1 Stick) Unsalted Butter, Melted
- _____
- FOR THE FILLING:
- 14 ounces, weight Cream Cheese, Softened
- 2 cups Sugar
- 1-1/2 cup Creamy Peanut Butter
- 1 Tablespoon Vanilla
- 2 Tablespoons Unsalted Butter, Melted
- 1 cup Heavy Whipping Cream
- _____
- FOR THE GANACHE:
- 3/4 cups Heavy Whipping Cream
- 6 ounces, weight Semi-sweet Chocolate Finely Chopped (high Quality Such As Ghiradelli - Not Chocolate Chips)
Method
- For the crust:
- Preheat oven to 350°F.
- Combine the graham cracker crumbs, sugar and melted butter until well blended. Press the mixture into the sides and bottom of a 9-inch deep dish pie plate. Bake at 350°F for 8 minutes. Cool completely.
- For the filling:
- Beat cream cheese and sugar in a mixing bowl. Add the peanut butter and vanilla and mix well. Beat in the melted butter gradually.
- In a separate bowl, whip the cream until soft peaks form. Gently fold the cream into the peanut butter mixture using a spatula. Do not over beat. Pour into the prepared, cooled crust and refrigerate for several hours until set.
- For the ganache:
- Bring the cream to a boil in a saucepan. Pour over the chocolate in a bowl. Stir gently to melt the chocolate and mix well. Cool slightly and spread evenly over the pie. Chill until served. Cut with a knife that has been heated under hot water and wiped dry between each slice.
