Ingredients:

  • 1.5 cups graham cracker crumbs
  • 6 tbsp unsalted butter, melted
  • 1/4 cup granulated sugar
  • 0.5 tsp fine sea salt
  • 8 oz cream cheese, softened
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar, sifted
  • 8 oz whipped topping, thawed
  • 1 tsp vanilla extract
  • 0.5 cup semi-sweet chocolate chips
  • 0.33 cup heavy cream

Instructions:

  1. Combine 1.5 cups graham cracker crumbs, 6 tbsp melted butter, 1/4 cup sugar, and 0.5 tsp sea salt in a bowl. Press the mixture firmly into a 9 inch pie plate until the bottom and sides are evenly coated and compacted.
  2. Bake the crust at 350°F for 8 minutes until it smells like toasted honey and looks slightly golden. Let it cool completely.
  3. In a large bowl, beat 8 oz softened cream cheese and 1 cup creamy peanut butter until the mixture is one solid, pale tan color with no white streaks.
  4. Add 1 cup sifted powdered sugar and 1 tsp vanilla extract to the bowl. Mix on low speed until the sugar is fully absorbed and the texture looks thick and glossy.
  5. Gently fold in 8 oz thawed whipped topping using a spatula. Use a figure eight motion until the filling is light, fluffy, and uniform.
  6. Spoon the mixture into the cooled crust. Smooth the top with a spatula until it forms a slight dome or a flat, even surface.
  7. Heat 0.33 cup heavy cream in the microwave for 45 seconds until steaming. Pour it over 0.5 cup chocolate chips and let it sit for 2 minutes until the chips have softened into the liquid.
  8. Whisk the chocolate and cream together until shiny. Drizzle or spread over the top of the pie until the center is covered in a dark, glossy layer.
  9. Place the pie in the refrigerator for at least 4 hours. Wait until the center feels firm to a light touch and the ganache has set.