Recipe
Preparation20 minutes
Cook time10 minutes
ServingsServes 8-10
Episode1834
Ingredients
- 9 inch premade Chocolate Graham Cracker Crust or make your own, recipe belowFor the Crust:
- 1-1/2 cups of Chocolate Graham Crackers, about one and a half packets
- 1/2 cup of Unsalted Butter, melted
- 2 Tbsp of Granulated Sugar
- 1 cup of Creamy Peanut Butter
- 8 oz of Softened Cream Cheese
- 1 cup of Powdered Sugar
- 2 tsp of Vanilla Extract
- 1 cup of Heavy Cream whipped with 1 tsp of Instant Vanilla Pudding Mix and 2 Tbs of Powdered Sugar or 8oz of Whipped Topping, thawed
- 4 oz of semisweet Chocolate Chips
- 1/4 cup of Heavy Cream
- 1 cup of Heavy Cream whipped with 1 tsp of Instant Vanilla Pudding Mix and 2 Tbs of Powdered Sugar or 8oz of Whipped Topping, thawed
Preparation
-
1) Preheat your oven to 350 degrees, bake the premade crust for 10 minutes then allow to cool. If making your own, in a food processor add the chocolate graham crackers, pulse until pulverized, then add the butter and sugar and pulse until the mixture comes together and resembles wet sand. Add the cookie mixture in a greased 9 inch pie plate, press it in evenly and pop it in the oven for 8 to 10 minutes, allowing it to cool completely.
2) In a bowl using a handheld electric whisk, add the cream cheese, peanut butter, powdered sugar and vanilla and whisk until combined, then mix in the whipped cream and continue to whisk until smooth. Pour into your cooled crust, cover and refrigerate 6 hours or up to overnight.
3) To make the ganache,heat up the cream really hot in the microwave or a saucepan, place in a small bowl over the chocolate hips, allow them to set for a minute then whisk to melt the chocolate chips, pour over the peanut butter filling, refrigerate about an hour then top with the whipped cream, a little dusting of shaved chocolate or cocoa powder and serve.
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