The holidays are starting, which means that the holiday parties are starting. In case you're new to this blog, here's as little PSA: I live for the holidays. I hibernate during the summer. You might occasionally see me by a pool in the middle of July, but otherwise I'm locked up in my air-conditioned home binge-watching Netflix. I don't do heat. I do scarves, leggings, boots and hot chocolate. Heck, I Christmas shop year-round.
I also do no-bake. And peanut butter. And chocolate. And pie.
Also, if you're new to the blog, you don't know my baby, Judah. He's turning 1 in two weeks. It's devastating. I can hardly talk about it. He's all independent now and crawls around and doesn't need me. He's actually pre-enrolled in several ivy league schools. Such an over-achiever, this boy of mine.
He doesn't need me anymore. So, I'm back to baking. Which is how this pie came to be. I hope you love it as much as I did!
Pie Ingredients:
- Store-bought pie crust of your choice. I used both graham cracker crust and Oreo crust, and the Oreo was my favorite (hint: more chocolate).
- 14 ounces cream cheese, softened
- 2 cups sugar
- 1 1/2 cups creamy peanut butter
- 1 tablespoon vanilla
- 2 tablespoons unsalted butter
- 1 cup heavy whipping cream
Ganache Ingredients:
- 1 cup heavy whipping cream
- 1/4 cup cocoa powder
- 2 tbsp. butter
Directions:
First step: cheat. Buy a pre-made pie crust. The real stuff is great, but if you're going no-bake, you really need to commit to being totally lazy.
Beat together the cream cheese and sugar until smooth.
Add the peanut butter and mix.
Nom-nom-nom. Toss in the butter and combine.
Quickly whisk the heavy whipping cream until it stiffens at a peak.
Go ahead and add the vanilla to the peanut butter mix and combine.
Add the whipping cream to the peanut butter mix and slowly and gently fold it in until well-combined.
Pour the peanut butter mixture into the graham cracker crust.
Place cocoa powder and butter in a saucepan and heat over low heat until butter is melted.
Slowly add in the heavy whipping cream.
Slowly whisk until thickened.
Pour chocolate ganache on top of pie.
Let cool in the fridge for 1-3 hours until set.
Love and never-enough-chocolate-peanut-butter,
