Bubby's Famous Peanut Butter Chocolate Pie
Ingredients
- 1 Graham cracker crust
Peanut butter mousse
- 1 cup confectioners’ sugar
- 1 cup creamy peanut butter
- 3 ounces cream cheese, at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy cream
Ganache
- 6 ounces bittersweet chocolate
- 3/4 cup heavy cream
- 2 tablespoons shaved chocolate, to decorate the top
Preparation
Using an electric mixer with the paddle attachment at medium then high speed, beat together the sugar, peanut butter, cream cheese, and vanilla until well combined.
In a clean bowl, whip the heavy cream until stiff peaks form.
Place a few spoonfuls of whipped cream in the peanut butter mixture and mix on medium speed until combined.
Add the remaining whipped cream and fold it into the mousse on the lowest setting until all white streaks are gone.
To make the ganache, combine the heavy cream and chocolate in a microwave-safe bowl and microwave on high in 10-second intervals until smooth and creamy.
Using an offset spatula, spread a thick layer of ganache evenly over the pie shell, covering the bottom and up the sides of the crust and chill the crust in the freezer until the ganache is set.
Fill the pie with the peanut butter mousse, smoothing the top with a spatula.
Using a vegetable peeler, shave chocolate over the top of the pie.
Refrigerate the pie for at least two hours before serving.
Tips
Store it in the refrigerator loosely covered for up to four days.
