Ingredients:
For Chocolate Ganache:
- 2½ cups milk chocolate chips
- 1½ tablespoons vegetable oil
For Chunky Peanut Butter Filling:
- 1⅓ cup powdered sugar
- 1 cup graham cracker crumbs
- 1¼ cups crunchy peanut butter
- ½ cup salted sweet cream butter
Instructions:
- Prep the Tart Pan: Line a 9-inch fluted tart pan with parchment paper and lightly coat it with nonstick spray for easy removal.
- Make the Ganache:
- In a microwave-safe bowl, combine the chocolate chips and vegetable oil.
- Microwave for 45-55 seconds, then stir until smooth.
- Spread half of the ganache evenly into the prepared tart pan.
- Place the pan in the refrigerator to chill and set the ganache.
- Prepare the Peanut Butter Filling:
- In a bowl, whisk together powdered sugar and graham cracker crumbs.
- In a separate microwave-safe bowl, heat the peanut butter and butter in the microwave for about 45 seconds, then stir until smooth.
- Mix the dry ingredients (powdered sugar and graham cracker crumbs) into the melted peanut butter and butter until well combined.
- Assemble the Pie:
- Spread the peanut butter mixture over the chilled ganache layer in the tart pan.
- Pour the remaining ganache over the peanut butter layer, spreading it evenly.
- Smooth the surface with a spatula.
- Refrigerate & Set:
- Refrigerate the pie for at least 4 hours to allow the layers to set and firm up.
- Serve:
- Once set, carefully remove the pie from the tart pan, peel away the parchment paper, and flip it onto a serving plate.
- Slice, serve, and enjoy!
Variations:
- Nutty Topping: Add crushed peanuts, crushed pretzels, or chopped Reese’s peanut butter cups on top of the ganache for extra crunch and flavor.
- Chocolate Layer: Use dark chocolate or semi-sweet chocolate chips for a richer ganache flavor.
- Peanut Butter Swirl: Swirl extra peanut butter into the ganache before refrigerating for a marbled effect.
- Flavor Twist: Add a teaspoon of vanilla extract or a pinch of salt to the peanut butter filling for enhanced flavor.
Tips:
- For a firmer filling: Ensure that the peanut butter and butter mixture is smooth and well-blended before mixing in the dry ingredients.
- Serving Tip: Let the pie sit at room temperature for 5-10 minutes before slicing for cleaner cuts.
- Storage: Keep the pie refrigerated for up to a week, or freeze it for longer storage. If freezing, wrap tightly in plastic wrap and foil.
- Parchment Paper: If you’re worried about the pie sticking, use a tart pan with a removable bottom for easy removal.