Peanut Butter Pie
You can always opt for a regular pie dough here. Use your favorite recipe or head to cuisineathome.com for more pie crust options.
Preheat oven to 350° with rack in middle position.
For the crust, process crackers, sugar, and salt in a food processor until fine. Add butter and process until combined; press evenly into bottom and up sides of a 9-inch pie plate. Bake crust until set,
9–11 minutes; cool completely on a rack.
For the ganache, combine cream and syrup in a saucepan; bring to a boil. Place chocolate in a bowl and pour hot cream mixture over top; let stand 5 minutes. Whisk ganache until smooth; reserve 1/4 cup for topping. Pour remaining ganache over bottom of crust; chill until set.
For the filling, whip cream in a stand mixer fitted with a whisk attachment on medium speed until thick. Add 1/4 cup powdered sugar and vanilla, increase speed to medium-high, and whip until stiff peaks form.
Makes 10 serving
Total time: 1 hour + chilling
FOR THE CRUST, PROCESS:
1 2 1/2 1
FOR THE GANACHE, COMBINE:
1/2 1 4
FOR THE FILLING, WHIP:
23/ 4 3/4
1 8 1 box mini peanut butter cracker sandwiches (8.8 oz.), such as Ritz Bits peanut butter
Tbsp. granulated sugar tsp. table salt stick unsalted butter (8 Tbsp.), melted cup heavy cream
Tbsp. light corn syrup oz. semisweet chocolate, chopped cups heavy cream cup powdered sugar, divided tsp. pure vanilla extract oz. cream cheese, softened cup creamy peanut butter Mini peanut butter cups, halved
Salted, dry roasted peanuts, chopped
Transfer whipped cream to a bowl; reserve 2 cups for topping.
In same mixer bowl (no need to wash), fitted with a paddle attachment, beat cream cheese until soft; add remaining 1/2 cup powdered sugar and peanut butter, beating until incorporated. Fold in one-third of whipped cream until smooth, then fold in remaining two-thirds whipped cream. Spread filling over ganache; press plastic wrap over surface to prevent a skin from forming. Chill pie until firm, 4 hours, or overnight.
Spread reserved 2 cups whipped cream over pie, top with reserved 1/4 cup ganache (reheat if needed), peanut butter cups, and peanuts. Per serving: 870 cal; 71g total fat (35g sat);
136mg chol; 560mg sodium; 50g carb (3g fiber,
32g total sugars); 14g protein