In honor of Valentine’s Day I’m making a special dessert that has my two favorite things….chocolate and peanut butter! This is crazy good and easy to make. As you can see from the photo, I opted for the easy way and bought a pre-made chocolate graham cracker crust! For the topping, use melted peanut butter chips, chocolate chips, peanut butter cups or ganache…your choice!
For the crust
14 whole chocolate graham crackers
1 tablespoon light brown sugar
7 tablespoons (3.5 ounces) unsalted butter, melted
For the filling
8 ounces cream cheese, at room temperature
3/4 cup powdered sugar plus 2 tablespoons, divided
1 cup creamy peanut butter
1 cup heavy whipping cream
1 teaspoon vanilla extract
Peanut buter cups
Peanut butter chips
3/4 cups chocolate chips
1/4 cup heavy cream
Preheat the oven to 325°F.
For the crust:
In the bowl of a food processor process the crackers until finely ground. Add the sugar and butter until well mixed. Use the bottom of spoon to press the crust mixture into the bottom and sides of a 9-inch pie plate. Bake until lightly browned, about 12 minutes. Cool completely on a wire rack.
For the filling:
In a large bowl, use an electric mixer to beat the cream cheese, 3/4 cup powdered sugar, and the peanut butter until light and fluffy, about 3 minutes.
In a separate bowl, use an electric mixer with the whisk attachment to whip the heavy cream until thick and light. Add in the remaining 2 tablespoons powdered sugar and the vanilla extract and continue to whip until stiff peaks form.
Gently fold the whipped cream into the peanut butter mixture. Pour into the prepared pie shell and freeze for 3 hours. Drizzle with melted peanut butter and melted chocolate OR with the ganache.
For the Ganache:
Heat the heavy cream in the microwave for about 1 minute until hot. Pour hot cream over the chocolate chips. Allow to sit for about 2-3 minutes. Whisk together till smooth and creamy. Allow mixture to set for about 5 minutes. Pour chocolate ganache over the peanut butter layer.
Arrange chopped peanut butter cups on top if you’d like. Cover the pie and return to the fridge or freezer for at least 2 hours.