Who doesn’t love the salty-sweet combination of peanut butter and chocolate? From Reese’s cups to Snickers bars and even Ohio’s beloved Buckeyes candy, the chocolate-peanut butter love runs strong. So why not put these two decadent ingredients together in a pie that’s smooth, packed with flavor, and resembles a Reese’s cup in the best way possible. Our Richest Peanut Butter Chocolate Pie recipe uses an abundance of peanut butter with a chocolate ganache topping that cuts through the denseness of the filling. When topped with a little whipped topping, half a Reese’s, and chocolate shavings, this just might be what Heaven tastes like.
The Richest Peanut Butter Chocolate Pie
Description
Bite into a creamy, dense peanut butter filling beneath a layer of chocolate ganache.
Ingredients
- ½ cup creamy peanut butter
- 1 8-ounce package of cream cheese, thawed
- ½ cup powdered sugar
- 9-inch graham cracker crust, premade
- Chocolate ganache
- Container of whipped topping
- 6 Reese’s cups for topping
- Chocolate shavings
For the chocolate ganache:
- 1 4-ounce semi-sweet chocolate bar (we recommend using Baker’s chocolate)
- ½ cup heavy whipping cream
Instructions
- Mix creamy peanut butter, cream cheese, and powdered sugar until well combined. The texture should be almost like a playdoh consistency.
- Mold filling into the graham cracker pie crust and set in the fridge overnight.
- Add a layer of chocolate ganache on top of the filling and place back in the fridge for an hour.
- Top with a dollop of whipped topping, half a Reese’s cup, and chocolate shavings before serving.
For the chocolate ganache:
- Finely chop the chocolate bar so that you have tiny slivers of chocolate that will easily melt and place in a heat-proof bowl.
- Heat heavy whipping cream on the stove over medium heat till it begins to simmer but don’t let the cream boil.
- Pour the heated heavy whipping cream over the chocolate and let sit for 2 minutes to soften the chocolate.
- Gently mix the two until combined into a smooth consistency.
- Use immediately.
Story and Recipe by Kylie Thomas / Styling by Anna Franklin / Photography by Star Laliberte
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