Peanut Butter Cup Pie
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pie
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Ingredients
For the Pie Filling
- 1 (8 ounce) bar reduced fat cream cheese
- 1 1/2 cup creamy peanut butter
- 1 cup powdered sugar
- 1/4 cup heavy cream
- 1 tbsp vanilla extract
- 1 MI-DEL® Gluten Free Graham Style Pie Crust
For the Dark Chocolate Ganache
- 1/2 cup heavy cream
- 3 tbsp creamy peanut butter
- 1/2 cup dark chocolate chips
Ingredients
For the Pie Filling
For the Dark Chocolate Ganache
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Instructions
- Combine cream cheese, creamy peanut butter, powdered sugar, heavy cream and vanilla extract in a large mixing bowl (or the bowl of your stand mixer) mix well over medium speed for 2-3 minutes until it is well incorporated and peaks begin to form.
- Carefully spread your mixture in a MI-DEL Graham Style Crust and spread very evenly. Place the pie in the freezer for at least 30 minutes.
- Meanwhile bring 1/2 cup heavy cream to a boil in a small sauce pan. In a mixing bowl combine 3 tbsp creamy peanut butter and the chocolate chips. Pour the boiling cream over the chocolate and peanut butter mixture and use a whisk to stir vigorously until the chocolate is melted and a smooth dark chocolate ganache forms.
- Remove the pie from the freezer and drizzle the ganache over the pie and spread it carefully.
- Freeze pie and allow it to thaw 20 minutes before serving.
Recipe Notes
Thanks to Maebells
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