Chocolate - Peanut Butter Pie

Recipe by Galley Wench
READY IN: 4hrs 25mins




  • Crust:
  • Preheat oven to 350°F and place rack in center of oven.
  • Combine cracker crumbs, brown sugar and melted butter in a deep 10-inch pie pan (or two shallow 9-inch pie pans).
  • Press evenly into pan and bake for 10-15 minutes.
  • Chill Crust.
  • Ganache:
  • Bring 3/4 cup heavy cream to boil in small pan over medium-high heat, or microwave for 2-3 minutes, and pour over chocolate chips.
  • Whisk together until smooth.
  • Pour 1/2 of the chocolate mixture into cooked and cooled pie shell(s) and spread evenly over bottom. (Save the rest for the garnish).
  • Refrigerate.
  • Filling:
  • In a large mixing bowl, with an electric mixer set on high, whip cream cheese and sugar until smooth.
  • Add milk, peanut butter, and vanilla.
  • Beat until well mixed.
  • In a separate bowl, whip chilled cream until stiff and fold into peanut butter mixture.
  • Spoon gently into chilled crust; using a spatula to smooth surface of pie.
  • Refrigerate for at least 4 hours.
  • Garnish with chocolate shavings, crushed peanuts, whipped cream or drizzle ganache over top.
  • Serve at once.
  • (Rumored to be even better the second day--like there is ever any left over!).