Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Peanut Butter Pie With Chocolate Ganache - an easy, no bake dessert

PEANUT BUTTER PIE WITH CHOCOLATE GANACHE


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.


Ingredients

Scale

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.

  • Prep Time: 40 minutes + chilling time
  • Cook Time: 7 minutes
  • Category: Desserts - Pie
  • Method: Various
  • Cuisine: American

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

Join My Community By The Beach!

Sign up to receive free recipes