Prep 25 mins
Cook 9 mins
I pass by the Buttercup Bar and Grill every time I go to visit my Mom and Dad. I've never eaten there, but after watching Debbie Shahvar make this on a local tv station today, I'll be sure to stop by the next time I'm in the area. Meanwhile I'm posting this because I don't want to lose it. Make sure to allow pie to chill for several hours.
Graham Cracker Pie Shell
- 1 1⁄4 cups graham cracker crumbs
- 5 tablespoons of melted butter
- 3 tablespoons sugar
- 1 cup creamy peanut butter
- 8 ounces cream cheese, room temperature
- 1 cup sugar
- 2 teaspoons pure vanilla extract
- 1 pinch salt
- 1 cup heavy whipping cream
Chocolate ganache topping
- 4 ounces semisweet chocolate
- 1⁄2 cup heavy whipping cream
- 2 tablespoons salted peanuts, chopped (reserve 1 teaspoon for plate decoration)
- 1 teaspoon salted peanuts, chopped (reserve 1 teaspoon for plate decoration)
- whipped cream
- purchased chocolate sauce, place in a squeeze bottle
- chocolate powder such as ghirardelli chocolate sweet ground chocolate and cocoa
- confectioners sugar
- Pie Shell: Preheat oven to 350Ã‚Â°F
- Using a fork, stir together the graham cracker crumbs, melted butter and sugar.
- With the back of a spoon, press the mixture into a 9" pie pan. Bake for about 8-9 minutes. Set aside to cool.
- Filling: Place peanut butter, cream cheese, sugar, vanilla and a pinch of salt in a large bowl. Using an electric mixer, beat until smooth and creamy, scraping down the sides of the bowl if necessary. Set aside.
- In a separate chilled bowl, whip heavy cream until almost stiff. Fold a few spoonfuls of whipped cream into peanut butter mixture, then fold in remaining whipped cream, mixing well. Place in the prepared pie shell, making sure to smooth top of pie.
- Refrigerate for several hours.
- Chocolate Ganache Topping :.
- Chop semisweet chocolate into small pieces.
- Place whipping cream in saucepan and bring to a boil.
- Remove the saucepan from heat and add chocolate. Set aside for a few minutes. Stir until the chocolate is melted and the mixture is smooth.
- Let cool a few more minutes before pouring over the cooled prepared pie.
- Spread chocolate ganache over top of the pie leaving about a 1 inch border of peanut butter filling showing through.
- Sprinkle ganache with 2 tablespoons of chopped peanuts. Refrigerate overnight.
- To serve: Decorate the plate with a few swirling lines of chocolate sauce. Top with a slice of pie. Garnish the top of the pie with whipped cream and dust with chocolate powder and confectioners sugar. Sprinkle the plate with the 1 teaspoon of reserved peanuts.
- Store any remaining pie in the refrigerator.