Peanut Butter Maxx is my answer to all of your peanut butter and chocolate combination needs. Creamy peanut butter and cream cheese whipped together with fluffy whipped cream & topped with homemade peanut butter cup topping. Hands down, this is the very best peanut butter topping you will ever have. I have been making this topping since 1979.
I have always had an affinity for peanut butter & milk chocolate; hence, love at first bite. Chocolate and peanut butter lovers unite! In addition, here’s a link to read up on the History of Reeses.
For a more decadent filling, swap out mascarpone cheese for cream cheese. Click here homemade Mascarpone Cheese Click. It’s not difficult to make and is very economical. Also, you WILL LOVE it! Plus mascarpone cheese is a little heaven on earth in its own right.
Creamy peanut butter, powder sugar, graham cracker crumbs and butter makes this luscious filling; the key ingredient being the graham. As a result, that graham is magical. That’s what transforms an otherwise okay filling into a fabulous “Reeses” type topping.
Roll out the peanut butter filling between two pieces of parchment or wax paper and then peel off the top parchment. Place the rolled out filling on a baking sheet. Melt the milk the chocolate chips in the microwave; stirring the chocolate every 20 seconds or so to prevent burning. Spread the melted chocolate over the filling. Place the baking sheet with the topping into fridge to cool and harden the chocolate; therefore, making it easier to chop.
Spread the whipped peanut butter filling into the chocolate crust.
Now you can add the chopped crumbled peanut butter cup topping with abandon! Press the chopped/crumbled topping pies ever so slightly into the filling. This the “fun” part; so have a peanut butter crumble party, eating as you go. Above all, snack on some crumbles as you go. Perks!
Drizzle the milk chocolate ganache over the crumbled topping and you’ve got a peanut butter cup bombastic pie!
Don’t forget to save the last slice for yourself. My daughter’s friend just learned this the hard way. If you don’t put your name on the last slice in our house it’s not safe; lesson learned. However, I did make it up to her, promise! Have a great week pie peeps and Pie On!
Peanut Butter Maxx
Peanut butter & cream cheese combined with whipped cream into a luscious filling topped with homemade peanut butter cup topping & milk chocolate ganache!
12
1
hour4
Keep the screen of your device on
Ingredients
- Filling:
1 cup 1 creamy or crunchy peanut butter
8 ounces 8 cream cheese, at room temp
1 cup 1 powdered sugar
1 cup 1 heavy whipping cream
1 teaspoon 1 vanilla
- Milk Chocolate Ganache (Truffle) Topping
1 cup 1 high quality milk chocolate (6 ounces)
3/4 cup 3/4 heavy cream
1 tablespoon 1 butter
- Peanut Butter Cup Topping
1/3 cup 1/3 peanut butter
2 tablespoons 2 butter, softened, room temp
1/2 cup 1/2 powdered sugar
1/2 cup 1/2 graham cracker crumbs
1 teaspoon 1 vanilla
1/4-1/3 cup 1/4-1/3 chocolate chips
- One 9-inch chocolate or graham crust
See notes See below for gluten free substitute.
Directions
- 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 and 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.
- Layer on the peanut butter cup topping pieces (do not skimp) on top slightly pressing into the filling. Warm the milk chocolate ganache and swirl over the top. Refrigerate 3 to 4 hours before serving.
Notes
- Gluten free instructions:
- For the peanut butter cup topping crumbles, use Schar, Pamela’s, or Simple Mills grahams.
- For the crust, gluten free sandwich cookies are easier to find, e.g. Oreo’s, Great Value.
