Peanut Butter Chocolate Cream Pie

This delicious pie is far better than it looks, making even a non-peanut-butter eater ask for more. With a graham cracker crust and sprinkled with graham cracker crumble, all the flavors are perfectly balanced out. It can be made in advance and assembled at the scene, or enjoyed within minutes of finishing. Use a dry heat oven and I recommend using a stand mixer to save tons of time!

I'll include ingredient amounts both here and in the recipe. I just like not having to scroll up to the ingredients when I'm baking (is this only me? haha) Also, I would make the crust and chocolate about an hour before I start the creams. Also, chill one medium sized bowl, whisk attachment, and your mixer bowl in the fridge.

Crust

• 1 3/4 cups crushed graham cracker (one and a half packages worked for me)
• 7 tablespoons of melted butter
• 1/4 cups of granulated sugar
• Big pinch of cinnamon and very small pinch of salt (1/8 teaspoon for cinnamon and scant 1/16 for salt- this is an estimation)

Chocolate Ganache

• 3/4 cup semisweet chocolate chips
• 1/2 cup of heavy whipping cream
• 2 scant teaspoons cornstarch

Whipped Topping

• 2 1/2 cups heavy whipping cream
• 1 cup powdered sugar
• 3/4 cup peanut butter
• 8 oz cream cheese (one block)
• 1 teaspoon vanilla extract (optional)

Not to worry, it's quite simple! Make this first so it has time to cool so when the creams are put in they don't melt.

Crush 1 3/4 cups graham crackers (one and a half packages worked for me) in either a food processor or using a ziploc bag, I used the latter. The mixture does not have to be completely ground, just crumbled

Next, melt 7 tablespoons of butter

Mix the butter, graham crackers, 1/4 cups of granulated sugar, big pinch of cinnamon*, and small pinch of salt until well-mixed.

Lay flat on a standard size pie pan, covering the sides and the bottom. If you have leftover mixture put it on a cookie sheet. Later you can put it on top of the pie.

Cook at 375 for eight minutes, if you put leftovers on a cookie sheet, take them out at six minutes. Or until golden brown.

*1/8 teaspoon for cinnamon and scant 1/16 for salt- this is an estimation

Heat a large saucepan or pot on medium-high, pour 1/2 cup of heavy whipping cream in.

While doing so, put your bowl that you will be using for the whipped topping in the fridge, along with the whisk mixers.

Bring the heavy whipping cream to a boil and then add 3/4 cup of semisweet chocolate chips while stirring. Continue to stir. Once the chocolate begins to melt and the mixture is more integrated, add the 1.5 teaspoons of cornstarch to thicken it up (optional).

Once completely mixed, pour it in a bowl and let cool.

As you could see we have two types of whipped topping, a peanut butter, and a whipped cream.

Take your mixing bowl and whisk out of the fridge and pour in 2 1/2 cups heavy whipping cream. Add in 1/3 cup of powdered sugar, and (optional) 1 teaspoon vanilla extract. Beat until you have firm peaks.

In another bowl, mix 3/4 cup of creamy peanut butter and one block (8 oz) of cream cheese until completely combined. Incorporate the rest of the sugar (2/3 cup).

Next, take 1/2 cup of your whipped cream and fold it into the peanut butter mixture. When combined, fold in another 1/2 cup.

Your chocolate ganache should be cool, if not, refridgerate both whipped toppings until the ganache is cool.

Now, layer your chocolate ganache on the bottom of the crust, you may have a little extra (you can drizzle it on top if you like)

Next, layer on the peanut butter cream. To finish, add the whipped cream. You can sprinkle any leftover crust topping on the top of the pie!

Use any leftover creams (or ganache!) in coffee, hot chocolate, with pancakes and more!

Enjoy!!