This Peanut Butter Pie with Ganache is amazingly delicious! A crust like you’ve never had before that packs some peanut butter flavor and a bit of saltiness and crunch! You’ve got to make this!
When you hear the words peanut butter pie do you get giddy like I do? Well how about Peanut Butter Pie with Chocolate Ganache. . . would that win you over even more? This pie is going to rock your world and you’re going to fall in love after just one bite.
This pie isn’t your ordinary peanut butter pie. It’s loaded with peanut butter goodness from the crust and the filling, to the finishing touches on top. It’s rich, decadent and loaded with peanutty flavor.
If you’ve had peanut butter pie before it’s most likely had an Oreo or Graham cracker crust, right? Well, we all know a good pie starts with the crust and this crust is something that you’ve probably never had before. It’s made with peanut butter crackers. Yep, you heard me. Those delicious bite-size peanut butter crackers that adults and kids love. . . well at least in this house we do.
The crackers add even more peanut butter flavor, but also add a touch of saltiness and crunch which helps balance the sweetness of the filling. In case you’re not feeling the love of a peanut butter cracker crust, you could make a graham cracker or Oreo crust, but I highly suggest the Ritz Bits.
The filling is scrumptious. It’s perfectly sweet, not too rich, and spot on with the peanut butter goodness. Whipping cream is folded in to make the perfect creamy and fluffy consistency. And to make the peanut butter layer even better. . . .a hidden layer of chocolate ganache is spread on top of the crust.
I’m telling you this pie is peanut butter heaven and you’re going to be swooning over it.
Lineup of main ingredients for peanut butter pie
- Mini peanut butter cracker sandwiches: I use Ritz Bits peanut butter crackers.
- Sugar: powdered and granulated
- Heavy cream
- Milk chocolate: You can use chopped chocolate or chocolate chips.
- Vanilla extract
- Cream cheese
- Creamy peanut butter
- Mini peanut butter cups
Can I use dark or semi sweet chocolate for the ganache?
Absolutely you can. In fact, the original recipe calls for semisweet chocolate. But I knew I wanted milk chocolate and my boys would too. So I used good quality milk chocolate chips (Guittard) instead of chopped, semisweet chocolate. It’s a personal preference here and any kind of chocolate will be delicious.
Can I make this pie ahead of time?
Yes! This is a great make ahead dessert. You can make this up to 2 to 3 days in advance. Just keep it covered in the refrigerator. Although I haven’t tried it yet, I’m sure this pie will freeze well too. Just keep it well covered and either thaw overnight in the refrigerator or eat frozen (YUM!).
Here are more delicious dessert recipes to try!
- Chocolate Molten Lava Cakes
- Busy Day Chocolate Cake
- Oatmeal Chocolate Chip Cake with Cream Cheese Frosting
- Chocolate Mousse Meringue Crust Pie
- Browned Butter Peanut Butter Rice Krispie Treats
Peanut Butter Filling:
- Preheat oven to 350°.
- Put crackers, sugar, and salt in a food processor and process until fine. Add butter and continue processing until combined.
- Press evenly into bottom and up sides of a 9-inch pie plate. Bake crust until set, 9–11 minutes. Cool completely on a rack.
- Combine cream and corn syrup in a saucepan and bring to a simmer. Place chocolate in a bowl and pour hot cream mixture over top. Let sit five minutes then whisk ganache until smooth. Set aside ¼ cup for topping. Pour remaining ganache over bottom of cooled crust; chill until set.
Peanut Butter Filling:
- Whip the cream, 1/2 cup powdered sugar and vanilla in a stand mixer fitted with a whisk attachment on medium speed until thick peaks form.
- Transfer whipped cream to a bowl. Set aside 2 cups in the fridge for topping.
- In same mixer bowl (no need to wash), fitted with a paddle attachment, beat cream cheese until smooth. Add remaining 3/4 cup powdered sugar and peanut butter, beating until smooth and well combined. Fold in one-third of whipped cream until smooth, then fold in remaining two-thirds whipped cream. Spread filling evenly over ganache. Press a piece of plastic wrap over surface to prevent a skin from forming. Chill pie until firm, 4 hours, or overnight (the longer the better).
- Spread the reserved 2 cups whipped cream over pie, drizzle with reserved ¼ cup ganache (reheat if needed) and peanut butter cups.
- Keep stored in refrigerator.
Recipe Source: Adapted slightly from Cuisine at Home Magazine September/October 2020