The Richest Peanut Butter Chocolate Pie

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 Recipe

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

1. Mix creamy peanut butter, cream cheese, and powdered sugar until well combined. The texture should be almost like a playdoh consistency.
2. Mold filling into the graham cracker pie crust and set in the fridge overnight. 
3. Add a layer of chocolate ganache on top of the filling and place back in the fridge for an hour. 
4. Top with a dollop of whipped topping, half a Reese’s cup, and chocolate shavings before serving. 

For the chocolate ganache:

1. Finely chop the chocolate bar so that you have tiny slivers of chocolate that will easily melt and place in a heat-proof bowl. 
2. Heat heavy whipping cream on the stove over medium heat till it begins to simmer but don’t let the cream boil. 
3. Pour the heated heavy whipping cream over the chocolate and let sit for 2 minutes to soften the chocolate. 
4. Gently mix the two until combined into a smooth consistency. 
5. Use immediately.

Story and Recipe by Kylie Thomas / Styling by Anna Franklin / Photography by Star Laliberte

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