Frozen Peanut Butter Pie-tsgcb

By srumbel

A frozen peanut butter pie with a graham cracker crust and ganache topping.
from thatskinnychickcanbake.com

Ingredients

• Crust
• Crust
• Crust
• 1 1/4 1 1/4 1/4 cup graham cracker crumbs
• 1 1/4 1 1/4 1/4 cup graham cracker crumbs
• 1 1/4 1 1/4 1/4 cup graham cracker crumbs
• 1/4 1/4 1/4 cup brown sugar
• 1/4 1/4 1/4 cup brown sugar
• 1/4 1/4 1/4 cup brown sugar
• 1/3 1/3 1/3 cup melted butter
• 1/3 1/3 1/3 cup melted butter
• 1/3 1/3 1/3 cup melted butter
• Filling
• Filling
• Filling
• 1 1/2 1 1/2 1/2 cups heavy cream
• 1 1/2 1 1/2 1/2 cups heavy cream
• 1 1/2 1 1/2 1/2 cups heavy cream
• 8 8 8 ounces cream cheese, at room temperature
• 8 8 8 ounces cream cheese, at room temperature
• 8 8 8 ounces cream cheese, at room temperature
• 3/4 3/4 3/4 cup sugar
• 3/4 3/4 3/4 cup sugar
• 3/4 3/4 3/4 cup sugar
• 1 1 1 cup peanut butter
• 1 1 1 cup peanut butter
• 1 1 1 cup peanut butter
• 1 1 1 tablespoon vanilla
• 1 1 1 tablespoon vanilla
• 1 1 1 tablespoon vanilla
• Ganache
• Ganache
• Ganache
• 1/2 1/2 1/2 cup heavy cream
• 1/2 1/2 1/2 cup heavy cream
• 1/2 1/2 1/2 cup heavy cream
• 1 1 1 cup semi-sweet chocolate chips
• 1 1 1 cup semi-sweet chocolate chips
• 1 1 1 cup semi-sweet chocolate chips

Details

Preparation time 30mins
Cooking time 30mins

Preparation

Step 1

In a medium bowl, mix together graham cracker crumbs, sugar and butter.

Press on bottom and up sides of a greased 9 inch pie plate firmly and freeze.

In a cold bowl, whip the cream to peaks and place in the refrigerator.

Beat together cream cheese and sugar.

Add peanut butter and vanilla and mix well.

Fold in the whipped cream (I use the mixer to get the mixture smooth).

Pour in pie and freeze.

To make the ganache, boil cream and pour over the chocolate chips. Cover 1 min, whisk until smooth. Let cool at room temperature before topping the pie.

Pour over top of pie and spread.

Chill in freezer again.

To cut, use a hot, dry knife. The slices can be difficult to remove, so you may need to run a spatula under the crust after removing the first slice.

Yield: 10 servings