8ouncescream cheesefull-fat, softened at room temperature
1cupcreamy peanut buttersuch as Jif or Skippy
1teaspoonvanilla extract
1cuppowdered sugar
2 1/2cupsCool Whip
Chocolate Ganache
6ounces60% dark chocolatechopped
1/2cupheavy whipping cream
Instructions
For the Crust
Preheat the oven to 350F.
Add the graham cracker crumbs, powdered sugar, cocoa powder, and salt to a food processor and pulse a few times to combine. Add the butter and process until it’s mixed well, stopping to scrape down the sides as necessary.
Press the mixture into the bottom and up the sides of a standard 9-inch pie plate. (It’s helpful to use a flat-bottomed measuring spoon to press it evenly into the bottom.)
Bake until it starts to smell fragrant, about 8 to 10 minutes, and then cool to room temperature (about 30 minutes).
For the Filling
Add the cream cheese, peanut butter, and vanilla to a large bowl. Use a handheld electric mixer to combine (the mixture will be crumbly). Beat in the powdered sugar, and then beat in the Cool Whip.
Transfer the filling to the pie crust and spread it out evenly.
For the Ganache
Place the chocolate in a bowl. Warm the heavy whipping cream until it’s just starting to simmer. Pour the warm cream over the chocolate and let it sit for 3 minutes before stirring. Gently stir well to combine. (The smaller you chop the chocolate, the better off you’ll be.)TIP - For an extra shiny ganache, stir in 1 tablespoon of corn syrup once the chocolate is melted.
Let the ganache cool a little; we want it as cool as possible yet still pour-able.
After cooling a little, pour the chocolate ganache onto the pie and spread it out evenly.
Chill the pie for 4 hours in the fridge before slicing and serving.
Notes
You will need 12 full graham cracker sheets to yield 1 1/2 cups of crumbs, or you can purchase pre-crushed graham cracker crumbs at the grocery store to make things easier. If you don’t feel like making your own crust, you can use a store-bought 9-inch graham cracker crust.
We have not tested this recipe using chunky peanut butter but I would imagine it would be fine.
I would not recommend using natural peanut butter as it tends to separate.
Be sure to use softened cream cheese for the best texture. To properly soften, cut the cream cheese into cubes and allow it to rest at room temperature for around 30 minutes.
Use at least 60% dark chocolate for the ganache. We prefer to use baking chocolate because it melts much better than chocolate chips, but you can use dark chocolate chips in a pinch if needed.