Peanut Butter & Chocolate Pie

The calendar and the heat index are reminding us that summer is around the corner, and with it, many reasons to entertain.  Whether you are making a complete meal or a “come for dessert” for guests, you’ll like the simplicity – not to mention, popularity of this refreshing pie.

Start with a graham cracker crust, store bought or homemade (see the index for a recipe).

CHOCOLATE GANACHE:
Place in a bowl:
1 cup Chocolate Chips (Milk or Dark – I use 60% Dark)
 
Bring to a boil and pour over the chips:
2/3 cup Heavy Cream
 
Stir well to melt the chips and create a smooth ganache.  Allow this to set at room temperature until cool and thicker.  Pour cool ganache over the bottom of the graham cracker crust.
 
             
 
PEANUT BUTTER FILLING:
In a bowl, cream:
8 oz Cream Cheese
 
Add and continue to cream:
3/4 cup Peanut Butter (smooth or chunky)
1/4 cup Powdered Sugar
 
Mix in:
1/2 tsp. Vanilla Extract
1/2 of a container of Cool Whip, thawed

Smooth the peanut butter filling over the chocolate ganache layer.  Garnish with bits of a Peanut Butter Cup.  Cover with plastic wrap and refrigerate for several hours before serving.

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About bakingway

Baker/Pastry Chef for over 25 years.

Posted on June 14, 2011, in Pies, Recipes and tagged , , . Bookmark the permalink. Leave a comment.

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