A peanut butter chocolate dream pie! Rich peanut butter filling between a homemade chocolate graham crust and delicious homemade fudge topping. Best served cold!
Ingredients
Crust:
1 1/2cupschocolate graham crackers, 10-11 crackers, crushed
1/3cupgranulated sugar
1/2cupunsalted butter, melted
Filling:
8ozcream cheese, softened (not low fat)
1cupchunky peanut butter
1cuppowdered sugar
1cupheavy whipping cream, whipped until stiff
Fudge topping:
2/3cupheavy whipping cream
1/3cupgranulated sugar
4ouncessemi-sweet chocolate
1tablespoonvanilla
Instructions
Preheat oven to 350 degrees. Place rack in the center of the oven. Lightly grease a 9 inch pie plate.
for pie crust:
In a food processor, combine graham cracker crumbs, sugar, and butter. Pulse until well blended. Press the mixture into the bottom and sides of the prepared pie plate.
Bake for 15 minutes. Let cool completely.
for filling:
Clean the food processor; add cream cheese, peanut butter, and powdered sugar. Process until almost smooth, leaving a few chunks of peanut butter. Gently fold in the 1 cup whipped cream and spoon the filling into the crust. Chill for at least 2 hours.
for fudge topping:
In a saucepan, stir 2/3 cup whipping cream, granulated sugar, and chocolate over low heat until thickened. Remove from heat; add vanilla and stir until smooth. Let cool completely.
Top peanut butter pie with fudge topping. Chill 8 hours or overnight before serving.
Notes
The crust will shrink when baked but will not affect the finished product. Nine chocolate graham cracker rectangles make about 1 cup of fine crumbs.
Whip the heavy cream for the filling before folding in, but do not whip ahead for the fudge topping.