Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar (for crust)
- 1/2 cup unsalted butter, melted
- 1 cup creamy peanut butter
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups cold heavy whipping cream
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream (for topping)
Instructions
- Mix graham cracker crumbs and granulated sugar in a bowl. Stir in melted butter until evenly coated.
- Press mixture firmly into a 9-inch pie dish. Chill 30 minutes to set.
- Beat cream cheese until smooth. Add peanut butter and mix until fully combined.
- Add powdered sugar and vanilla extract. Beat until light and fluffy.
- Whip heavy cream to stiff peaks. Gently fold into peanut butter mixture.
- Spread filling evenly into chilled crust. Refrigerate at least 4 hours until set.
- Heat heavy cream until just simmering. Pour over chocolate chips and let sit 2–3 minutes, then stir until smooth.
- Cool ganache slightly and spread over chilled pie.
- Refrigerate an additional 30 minutes before slicing and serving.
Notes
- Chill thoroughly for best texture and clean slices.
- Use gluten-free graham crackers for a gluten-free version.
- Store covered in refrigerator up to 5 days.
- Freeze up to 2 months; thaw overnight in refrigerator.
- Garnish with chocolate shavings or crushed peanuts if desired.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 560 kcal
- Sugar: 32 g
- Sodium: 320 mg
- Fat: 42 g
- Saturated Fat: 21 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 95 mg
