What a treat. A peanut butter + chocolate explosion kind of treat. Peanut butter pie is super easy to make and this ganache topping really takes it to another level. Love, love, love.
Peanut Butter Pie Printer-Friendly Recipe
24 Oreos, approximately
4 tablespoons butter, melted
1 cup heavy whipping cream
1 teaspoon vanilla
8 oz. cream cheese, softened
1 cup powdered sugar
1 cup creamy peanut butter
Peanut Butter Chocolate Ganache Swirl Topping
3 ounces dark, semisweet or bittersweet chocolate, coarsely chopped
1/3 cup heavy whipping cream
1/3 cup creamy peanut butter
Preheat oven to 325 degrees. Grease 9″ pie pan or springform pan (I really like using a springform pan for this, because it’s easy to remove the pie from the pan for a prettier presentation).
In the bowl of a food processor, pulse the Oreos into crumbs (alternatively, you could do crush the Oreos in a plastic bag with a rolling pin). Slowly drizzle in the melted butter & pulse until combined. Press crumbs into prepared pan and bake in preheated oven for 10-12 minutes, until the Oreos are fragrant and the crust starts puffing up a bit. Remove from oven to cool while you prepare the pie filling.
Start by preparing whipped cream. Pour heavy whipping cream in a medium bowl and use a hand mixer to whip until the cream begins to thicken. Add the vanilla and continue to mix until stiff peaks form, this typically takes around 5 minutes. Set aside. (If you want, you can use an 8 oz. container of whipped cream; although, I highly recommend making homemade whipped cream.)
In another bowl, add the cream cheese, powdered sugar, and peanut butter. Use a hand mixer to combine until smooth, about 3 minutes. Fold in the whipped cream until just combined. Pour the peanut butter pie filling on top of the slightly cooled Oreo crust. Cover with plastic wrap and refrigerate overnight (at least 6 hours).
Peanut butter Chocolate Ganache Swirl Topping
When the pie is chilled, prepare the ganache topping. Over a double boiler or in the microwave, melt the chocolate and heavy cream. Stir until smooth and melted.
In small bowl, melt the peanut butter in the microwave until fully melted (about 25 seconds). Pour peanut butter into a pastry bag or Ziploc bag with a corner snipped off.
Pour the chocolate mixture on top of the pie and use the back of a spoon to smooth it evenly over the top of the pie. Drizzle lines of peanut butter over the chocolate. Use a knife, toothpick, or wooden skewer to swirl the peanut butter into the chocolate. Refrigerate for at least an hour before slicing and serving. Refrigerate leftover pie. Enjoy!