Peanut Butter Cup Pie
Ingredients:
For the crust:
1 ½ cups (180g) graham cracker crumbs
½ cup (115g) unsalted butter, melted
For the peanut butter filling:
1 cup (250g) creamy peanut butter
8 oz (225g) cream cheese, softened
½ cup (100g) powdered sugar
1 tsp vanilla extract
1 cup (240ml) heavy cream
For the chocolate ganache:
6 oz (170g) semi-sweet chocolate, chopped
½ cup (120ml) heavy cream
For garnish:
3-4 mini peanut butter cups, chopped (for topping)
Directions:
1 Prepare the crust: In a bowl, mix graham cracker crumbs, and melted butter. Press the mixture firmly into the bottom of a 9-inch pie dish to form a crust. Refrigerate for 15-20 minutes to set.
2 Make the peanut butter filling: In a large bowl, beat together peanut butter, cream cheese, powdered sugar, and vanilla extract until smooth. In a separate bowl, whip heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until well combined.
3 Assemble the pie: Spread the peanut butter filling evenly over the chilled crust. Use a spatula to smooth the top.
4 Make the chocolate ganache: In a heatproof bowl, pour the heavy cream over chopped chocolate. Let sit for 1-2 minutes, then stir until smooth and glossy. Pour the ganache over the peanut butter filling, spreading it evenly.
5 Chill and garnish: Refrigerate the pie for at least 4 hours, or until the filling is set. Top with chopped peanut butter cups just before serving.
6 Serve: Slice and enjoy this indulgent, creamy dessert!
