Peanut butter & cream cheese combined with whipped cream into a luscious filling topped with homemade peanut butter cup topping & milk chocolate ganache!
Author: Portlandia Pie Lady
Ingredients
Filling:
1 cupcreamy or crunchy peanut butter
8ouncecream cheese, at room temp
1cup powdered sugar
1cupheavy whipping cream
1teaspoonvanilla
Milk Chocolate Ganache (Truffle) Topping
1cup high quality milk chocolate (6 ounces)
3/4cupheavy cream
1 tablespoon butter
Peanut Butter Cup Topping
1/3cuppeanut butter
2tablespoonsbutter, softened, room temp
1/2cup powdered sugar
1/2 cupgraham cracker crumbs
1teaspoonvanilla
1/4-1/3cup chocolate chips
One 9-inch chocolate or graham crust
Seenotesbelow for gluten free substitute.
Instructions
Milk Chocolate Ganache (Truffle) Topping
Place chocolate chips and butter in glass or metal mixing bowl.
Pour the cream into a sauce pan and over medium-high heat, and warm the cream just until simmering.
Remove from heat and pour over chocolate chips to cover completely.Let sit undisturbed for 10 minutes to melt chocolate.
After 10 minutes whisk by hand until mixed, glossy & smooth.
Peanut Butter Cup Topping
In large bowl mix together the peanut butter, butter, powdered sugar, graham cracker crumbs and vanilla. This will be a little stiffer than a cookie dough.
Press mixture onto wax paper lined cookie sheet, place another sheet of wax paper on top and using a rolling pin, roll out to about 1/4 to 1/2-inch thick.
Melt the chocolate in the microwave, checking every 20 to 30 seconds. Spread melted chocolate over the top, let chocolate cool and firm up chocolate about an hour or so or place in the fridge for about 20 minutes.
Pie Filling & Assembly
In a large bowl combine the cream cheese, 1 cup powdered sugar. Beat with an electric mixer (I like KitchenAid) about 4 to 5 minutes and light and fluffy.
Add the peanut butter and beat for about 1 minute, just until combined.
In a separate bowl, whip whipping cream with vanilla until whip until stiff peaks form (about 5 to 6 minutes).
Add the whipped cream into the peanut butter mixture and beat with electric mixer for another 1 to 2 minutes. Spread the filling into the prepared pie shell.
Sprinkle the peanut butter cup topping pieces (don't skimp) on top slightly pressing into the filling. Warm the milk chocolate ganache and swirl over the top. Refrigerate 2 to 3 hours before serving.
Notes
Gluten free instructions: For the peanut butter chocolate topping crumbles, use Cheerios Oat Crunch Honey Oat flavor (Dark Gold Box, not white box) or Puffins Cereal. If you are not sure you have the right Cheerios, read label, they do have a gluten free version that is fairly easy to find.They easily blend into a fine mix, measure out the same amount it calls for graham cracker crumbs. For the crust, Chocolate Cheerios, Chocolate Peanut Butter Cheerios or Glutino chocolate sandwich cookies (1-1/2 cups blended/ground cereal or cookies plus 5 tablespoons melted butter).