Peanut Butter Pie with Chocolate Ganache
Indulge in the luxurious decadence of this Peanut Butter Pie with Chocolate Ganache—a no-bake dessert that's as stunning as it is simple to make. Featuring a buttery graham cracker crust, a rich and fluffy peanut butter filling, and a silky layer of glossy semi-sweet chocolate ganache, this pie is a peanut butter and chocolate lover's dream come true. The creamy filling is perfectly complemented by the crunch of the crust and the smooth ganache topping, creating a flawless balance of textures and flavors. With just 30 minutes of prep time and no need for an oven, this crowd-pleasing treat is perfect for holidays, potlucks, or any time you crave an effortlessly elegant dessert. Finish it off with chopped peanuts or chocolate shavings for a show-stopping presentation!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar
- 8 ounces Cream cheese, softened
- 1 cup Powdered sugar
- 1 cup Creamy peanut butter
- 1.25 cups Heavy cream
- 1 cup Semi-sweet chocolate chips
- 1 teaspoon Vanilla extract
- Optional: Chopped peanuts or chocolate shavings for garnish
Instructions
In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
Press the crumb mixture into the bottom and up the sides of a 9-inch pie pan to form the crust. Pack it firmly in place using the back of a spoon or the bottom of a measuring cup.
Place the crust in the refrigerator to chill while you prepare the filling.
In a large mixing bowl, beat the cream cheese and powdered sugar together using a hand mixer or stand mixer on medium speed until smooth and creamy.
Add the peanut butter and beat again until fully incorporated and fluffy.
In a separate bowl, whip 1 cup of the heavy cream and vanilla extract until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until well combined.
Spoon the peanut butter filling into the chilled crust, spreading it evenly with a spatula. Return to the refrigerator to set for at least 4 hours or overnight.
To make the ganache, heat the remaining 1/4 cup of heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour over the chocolate chips in a heatproof bowl.
Let the mixture sit for 2 minutes, then stir until smooth and glossy.
Allow the ganache to cool for about 5 minutes, then pour it over the chilled pie, spreading it evenly to cover the surface.
Refrigerate the pie for an additional 30 minutes to allow the ganache to set.
Optional: Garnish with chopped peanuts or chocolate shavings before serving. Slice and enjoy!
Nutrition Facts
Calories |
6124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 444.4 g | 570% | |
| Saturated Fat | 208.6 g | 1043% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 737 mg | 246% | |
| Sodium | 2967 mg | 129% | |
| Total Carbohydrate | 467.6 g | 170% | |
| Dietary Fiber | 33.0 g | 118% | |
| Total Sugars | 309.3 g | ||
| Protein | 104.6 g | 209% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 502 mg | 39% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 2208 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
