Recipe: Peanut Butter Pie with Chocolate Ganache

My husband is a peanut butter fiend! Lord help me. All we need is an Oreo pie crust in the house to get him in a psychotic frenzy about peanut butter pie. That said, I’ll make any excuse to top something with homemade chocolate ganache so here we go!

Domestocrat’s Peanut Butter Pie with Chocolate Ganache (makes 1 pie)
1 8 oz. package of cream cheese
1/2 cup brown sugar
1/4 cup creamy peanut butter
1 container of whipped topping (I use Truwhip but CoolWhip is good too)
1/2 cup heavy whipping cream (optional)
1 batch of my hot fudge/chocolate ganache recipe (or a jar of store-bought is fine too)
1 Oreo pie crust

Start by making a batch of my hot fudge/chocolate ganache recipe. Cool to room temperature and then cover until you’re ready to top the pie (I’ve found a mason jar works best). You can totally use a jar of store-bought hot fudge or the kind in a squeeze bottle if you want. I recommend homemade because it’s fudgier and richer, but you do you!

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The pie filling couldn’t be simpler. In a big bowl, beat the cream cheese, sugar and peanut butter together with a hand mixer until thoroughly combined. If you opt to use the heavy whipping cream in this recipe, whip that in a separate bowl now too until you have soft peaks.

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Add the whipped topping (and whipped cream if you’re using it) to the peanut butter mixture and whip on high until it’s soft and fluffy.

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Spoon into the Oreo pie crust and smooth the top to ensure you have a nice level pie.

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Chill for at least 4 hours before putting on the ganache. You can swirl it on in any pattern you like. I went with this spiderweb design. Once that is done put the pie back into the fridge to chill for at least an hour before serving.

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Cut into slices and enjoy! (feel free to add more ganache on top too, just saying)

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About Domestocrat

I'm a lady who enjoys photography, football, cooking, long drives with the windows down, This American Life, kettlecorn, hot yoga, pop punk, my nephews, my cat Reggie, and my home: Boston.
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