Merry Christmas! Celebrating with the Nytes family this weekend we indulged in many tasty treats including this heavenly filled Chocolate Peanut Butter Pie!
Spending Christmas with my family, laughing at old memories and playing loads of board games is something I look forward to every year! With lots of delicious Christmas cookies to choose from, this Chocolate Peanut Butter Pie inspired by SugarApron was an excellent addition to the dessert table. From the thick graham crust to the rich and creamy filling, this is one dessert to let yourself indulge in!
Chocolate Peanut Butter Pie
3 cups graham crackers crumbs, crushed
1/2 cup granulated sugar
10 T butter (1 stick and 2 T)
1 1/2 cup peanut butter
1 8 oz package of cream cheese, plus 2 T
3/4 cup granulated sugar
4 cups cool whip
1 1/2 cup milk chocolate disc, for melting
1/4 cup cool whip
1/4 cup milk chocolate disc
2 T peanut butter
- Preheat oven to 350ºF. Set aside 9X13 pan.
- Microwave butter until melted. Combine with graham cracker crumbs and sugar. (I used Honey Maid graham cracker crumbs so I didn’t have to use a food processor or rolling pin to create the crumbs.)
- Press the ingredients in the 9X13 pan, making sure the crust covers the entire bottom. (I place my hand in a plastic baggie to help press down the graham crust without getting crumbs all over my hands.) Bake for 9-10 minutes.
- Cream together peanut butter, cream cheese, and sugar in a large bowl. Fold in 4 cups of cool whip. On low, mix pie filling until thoroughly combined.
- Spoon mixture into pie crust and use spatula to evenly spread filling.
- To make chocolate ganache in a microwavable bowl combine chocolate melting discs and cool whip. Microwave in 15 second increments, stirring before returning back into the microwave. It should take around 45 seconds to 1 minute. (Do not over melt ganache or it will be difficult to spread on top of pie filling.)
- Spread ganache layer using a spatula.
- Heat chocolate melting discs and peanut butter in a microwavable bowl. Again, microwave in short increments until creamy. Scoop chocolate peanut butter mix into a plastic baggie. (Wait 1-2 minutes so chocolate is not scorching hot.)
- Cut a hole in the corner of the baggie and pipe in alternating directions on top of the pie.
- Garnish pie with cool whip and ENJOY!!