This pie was a surprise addition to our thanksgiving menu this year, and we are making it again for Christmas! It is delicious and the peanut butter and chocolate together are amazing!
Ingredients
20 graham cracker sheets
½ cup + 1 tbsp butter, melted
½ cup heavy cream
¾ cup dark chocolate chips (or enough until chocolate ganache isn't to thin, but pourable and creamy)
1 4 oz block of cream cheese, softened
1 cup peanut butter, creamy
½ cup powdered sugar (add more to get desired sweetness)
1 container whipped topping (I use Cool Whip)
Whipped cream, chocolate drizzle, chocolate shavings, salted peanuts for garnish, if desired
Instructions
Pulse graham cracker sheets in food processor until finely ground
Slowly, drizzle in butter
Press into a 9 inch pie pan and bake at 350 degrees for 7 minutes
Cool
In a microwave safe bowl, heat heavy cream until hot about 45 seconds to one minute
Stir in chocolate chips until mixture is smooth and creamy
Pour into cooled pie crust.
Place in refrigerator until chocolate sets
In a medium bowl, beat cream cheese until light and fluffy.
Add peanut butter and powdered sugar and beat until well combined
Fold in whipped topping until creamy
Fold into pie crust
Chill for three hours
Garnish with whipped cream, chocolate and peanuts as desired
Store in refrigerator or freezer for a frozen delight!
Recipe by Girl and Her Kitchen at http://www.girlandherkitchen.com/2018/12/peanut-butter-chocolate-pie.html