| Servings |
8 slices
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Ingredients
Chocolate Crust
- 12 ounces chocolate cookies roughly 2 cups once processed into crumbs
- 4 tbsp sugar
- 10 tablespoons unsalted butter melted
Filling:
- 1 cup heavy whipping cream
- 8 ounces cream cheese softened
- 1 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
Ganache:
- 1/2 cup heavy cream
- 4 ounces semi sweet chocolate finely chopped
Ingredients
Chocolate Crust
Filling:
Ganache:
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Instructions
Chocolate Crust
- Preheat the oven to 325°F.
- Process cookies and sugar through a food processor until finely ground.
- Add the butter and pulse until moistened.
- Use the bottom of a flat bottomed measuring cup to press the crust mixture into the bottom and sides of a 9-inch pie plate.
- Bake for 10-12 minutes. Cool completely on a wire rack.
Filling
- Using a stand mixer with the whisk attachment, beat heavy cream until stiff peaks form. Set aside in a separate bowl.
- Using the stand mixer again with the whisk attachment, mix cream cheese and peanut butter until incredibly smooth and fluffy.
- Add in vanilla and mix.
- Add powdered sugar until everything is mixed together.
- Add the whipped cream that was made earlier and mix until fully incorporated. Remember to scrape the sides and bottom of the bowl so that everything is mixed.
- Pour peanut butter mixture into the prepared pie shell and freeze for 3 hours.
Ganache
- Gently heat the heavy cream on the stove over medium heat until almost boiling.
- Immediately remove from heat and pour over chopped chocolate and allow to sit, undisturbed, for about 5 minutes.
- Stir to combine until it becomes smooth.
- Allow mixture to cool to a warm and pour over top of pie.
- Return the pie to freezer for about an hour.
Recipe Notes
Adapted from : Self Proclaimed Foodie
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