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Pioneer Woman Peanut Butter Chocolate Pie

Pioneer Woman Peanut Butter Chocolate Pie - recipe card
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A decadent no-bake pie with a creamy peanut butter filling, a rich chocolate ganache topping, and a buttery graham cracker crust. This dessert is a crowd-pleaser that balances sweet and salty flavors with a silky, mousse-like texture.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 8 oz cream cheese, softened
  • 3/4 cup creamy peanut butter (no-stir, like Skippy or Jif)
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy whipping cream
  • 1/4 cup heavy whipping cream (for ganache)
  • 4 oz semisweet chocolate, finely chopped
  • 2 tablespoons salted butter (for ganache)
  • 1/4 cup roasted peanuts, roughly chopped (optional, for garnish)

Instructions

  1. In a medium bowl, combine the graham cracker crumbs and granulated sugar. Pour the melted butter over the mixture and stir with a fork until all crumbs are evenly moistened. The mixture should look like wet sand and hold together when pressed.
  2. Transfer the crumb mixture to a 9-inch pie plate. Press firmly and evenly across the bottom and up the sides using the flat bottom of a measuring cup or your fingers. Ensure the crust is compact to prevent crumbling when slicing. Refrigerate the crust while you prepare the filling.
  3. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and lump-free, about 1 minute. Scrape down the sides of the bowl with a spatula to ensure even mixing.
  4. Add the peanut butter, powdered sugar, and vanilla extract to the cream cheese. Beat on medium speed until fully combined and creamy, about 1-2 minutes. The mixture should be light and fluffy with no streaks of cream cheese or peanut butter.
  5. In a separate clean bowl, using a whisk attachment, beat the 1/2 cup of heavy whipping cream on high speed until stiff peaks form. This should take about 2-3 minutes. Be careful not to overbeat, or the cream will turn into butter.
  6. Gently fold the whipped cream into the peanut butter mixture in three additions. Use a rubber spatula to fold, cutting down through the center and sweeping around the bowl to preserve as much air as possible. The filling should be light and airy, similar to a mousse.
  7. Spread the peanut butter filling evenly into the prepared crust. Use an offset spatula to smooth the top. Refrigerate the pie for at least 2 hours, or until the filling is set and firm.
  8. While the pie chills, prepare the chocolate ganache. Place the finely chopped semisweet chocolate in a medium heatproof bowl. In a small saucepan over medium heat, heat the remaining 1/4 cup heavy cream and the 2 tablespoons salted butter until it just begins to simmer, with small bubbles around the edges. Do not let it boil.
  9. Pour the hot cream mixture over the chopped chocolate. Let it sit undisturbed for 2 minutes to allow the chocolate to melt, then stir with a spatula in small circles starting from the center until smooth and glossy. If any lumps remain, microwave in 10-second bursts, stirring between each, until smooth.
  10. Let the ganache cool at room temperature for about 10 minutes, until it is slightly thickened but still pourable. If it becomes too thick to pour, microwave it in 5-second increments to loosen it.
  11. Remove the chilled pie from the refrigerator. Pour the ganache over the center of the pie and use a spatula to spread it evenly to the edges, creating a smooth layer. Be careful not to overwork it, as you want a clean shiny top.
  12. If using, sprinkle the chopped roasted peanuts over the ganache while it is still wet. Return the pie to the refrigerator and chill for at least 30 minutes, or until the ganache is set.
  13. To serve, use a sharp knife dipped in warm water and wiped dry to slice the pie. This helps produce clean cuts. Slice into 4 generous wedges and serve chilled. Store any leftovers in the refrigerator.
  14. For a neater presentation, refrigerate the pie for at least 4 hours or overnight before slicing, as this will allow the filling to fully firm up and produce cleaner slices.

Notes

Storage: This pie keeps well in the refrigerator for up to 3 days. Cover loosely with plastic wrap or foil to prevent the crust from absorbing odors. Freezing: You can freeze the pie (without the ganache) for up to 2 months. Wrap the chilled pie tightly in plastic wrap and then foil. When ready to serve, thaw overnight in the refrigerator, then prepare the ganache as directed. If you freeze the pie with the ganache, the texture may become slightly dull, but it will still taste delicious. Reheating: This is a no-bake pie and should be served chilled. If the pie has been out for a while, just return it to the fridge to firm up. Do not microwave.

Nutrition

Keywords: peanut butter chocolate pie, no-bake pie, chocolate peanut butter dessert, graham cracker crust, cream cheese pie, chocolate ganache, easy pie, summer dessert, party dessert, family favorite

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-peanut-butter-chocolate-pie/