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PEANUT BUTTER PIE WITH CHOCOLATE GANACHE

PEANUT BUTTER PIE WITH CHOCOLATE GANACHE

Want something a little different to finish your Thanksgiving meal?  This peanut butter pie with chocolate ganache is light and fluffy with a rich, fudgy top.  It’s perfectly sweet, without being heavy.

I adore anything that has peanut butter and chocolate in it and this dessert is one of my favorites.  The best part is that you can make it the day before and keep your oven free for the turkey and sides.

Peanut Butter Pie With Chocolate Ganache - an easy, no bake dessert

 

WHAT DO I NEED TO MAKE THIS DESSERT?

  • Graham crackers, sugar, butter, and cinnamon for the crust
  • Heavy cream and a good quality semi-sweet chocolate for the ganache
  • Cream cheese, peanut butter, more heavy cream, powdered sugar, and frozen whipped topping for the filling

In the words of Ina Garten, ‘How easy is that?’.

TIPS FOR MAKING THIS PEANUT BUTTER PIE WITH CHOCOLATE GANACHE

  • If you’re short on time, a store-bought graham cracker crust works just fine.  You’ll probably have some of the filling left over.  If so, spoon it into small ramekins and serve as a mousse.
  • I like using a good quality baking bar and chopping it into fine pieces for the ganache.  I like using Ghiradelli chocolate.  You can use chocolate chips also.
  • If the chocolate doesn’t melt, the cream wasn’t hot enough.  Pop the bowl back into the microwave and melt in 30-second intervals, stirring after each interval, until melted.
  • If the chocolate won’t melt at all and looks stiff and grainy, it means that it has seized.  Chocolate will seize if it comes into contact with water – even just a drop.  Be sure that the bowl and spatula you use is completely dry.  If the chocolate has seized, you need to start over with new ingredients and toss out the seized chocolate.
  • Smooth peanut butter works best.  Don’t use natural peanut butter or your filling will be greasy.  I like using Jiff in this recipe.

Peanut Butter Pie With Chocolate Ganache - an easy, no bake dessert

Here are a few more easy dessert recipes for your holiday table:

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Peanut Butter Pie With Chocolate Ganache - an easy, no bake dessert

PEANUT BUTTER PIE WITH CHOCOLATE GANACHE


  • Author: Millie from Eats By The Beach
  • Prep Time: 40 minutes + chilling time
  • Cook Time: 7 minutes
  • Total Time: 47 minutes + chilling time
  • Yield: Serves 8 1x

Description

Want something a little different to finish your Thanksgiving meal?  This peanut butter pie with chocolate ganache is light and fluffy with a rich, fudgy top.  It’s perfectly sweet, without being heavy.


Scale

Ingredients

For the crust:

  • 1 ½ cups finely ground graham cracker crumbs
  • ⅓ cup granulated sugar
  • 6 tablespoons butter, melted
  • ½ teaspoon cinnamon

For the ganache:

  • ¾ cup heavy cream
  • 6 ounces semi-sweet chocolate, finely chopped

For the filling:

  • 1 package (8 ounces) cream cheese, room temperature
  • ¾ cup smooth peanut butter
  • 6 tablespoons heavy cream
  • ¾ cup powdered sugar
  • 1 carton (8 ounces) frozen whipped topping, thawed

Instructions

Make the crust.

Preheat the oven to 375 degrees. 

In a medium bowl, mix the graham crackers, sugar, melted butter, and cinnamon until well combined.

Press the mixture into the bottom and up the sides of a 9-inch pie plate.

Bake in the preheated oven for 7 minutes. 

Remove from the oven and allow to cool completely.

Make the ganache.

In a medium bowl, add the chopped chocolate.  Set aside.

In a small saucepan over medium heat, warm the cream, stirring often, until it begins to boil.  Don’t let it come to a full, rolling boil.

Pour the hot cream over the chocolate.

Allow it to sit for about 1 minute.

Use a spatula to gently stir the cream into the chocolate until the mixture is smooth.

Allow the ganache to cool to room temperature and thicken.

Make the filling.

In a large bowl, add the cream cheese, peanut butter, and heavy cream.

Use a hand mixer to whip the ingredients together until smooth and creamy.

Add the powdered sugar and mix until well incorporated.

With a spatula, fold in the whipped topping.

Spoon the filling evenly into the cooled pie crust and smooth the top.

Pour the ganache over the top of the peanut butter filling and spread it in an even layer.

Refrigerate the pie for 5 – 6 hours before serving.


  • Category: Desserts - Pie
  • Method: Various
  • Cuisine: American

Keywords: peanut butter pie with chocolate ganache, Thanksgiving recipes, Thanksgiving pies, no-bake pies, desserts, dessert recipes

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