Description
A rich, chilled peanut butter pie in a graham cracker crust topped with a thick chocolate ganache.
Ingredients
Units
Scale
Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs (about 10 full crackers)
- 2 tablespoons brown sugar
- Pinch of salt
- 6 tablespoons unsalted butter, melted
Peanut Butter Filling:
- 14 oz (414 mL) can full-fat coconut milk, chilled overnight in the refrigerator
- 1 1/2 cups (405 g) creamy peanut butter
- 1 1/4 cups (140 g) powdered sugar
- 1 teaspoon vanilla extract
Chocolate Glaze:
- 6 oz (170 g) semisweet or milk chocolate, coarsely chopped
- 1/2 cup (120 mL) heavy cream (or full-fat coconut milk)
- 1/4 cup (35 g) salted roasted peanuts, coarsely chopped
Instructions
- Preheat oven to 325°F (160°C).
- In a medium bowl, stir together the graham cracker crumbs, brown sugar, salt, and melted butter until uniform. Press evenly into a 9-inch pie pan and bake for 10–12 minutes to set. Cool completely before filling.
- For the filling: open the chilled coconut milk and scoop the solid cream from the top into a mixing bowl. Reserve the liquid for another use (smoothies, baked goods, etc.). Add the peanut butter, powdered sugar, and vanilla extract to the solid cream and beat until whipped, about 3–5 minutes. Spread evenly into the cooled crust.
- For the glaze: heat the heavy cream in a small saucepan until steaming. Remove from heat and pour over the chopped chocolate. Let sit for 5 minutes, then stir until smooth. Spread evenly over the filling. Sprinkle with chopped peanuts.
- Refrigerate until fully set before slicing. Store in an airtight container in the refrigerator.
Notes
Chill the coconut milk can overnight — the solid cream must be fully cold to whip properly. Chill the finished pie for at least 4 hours (overnight is even better) before slicing.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert, Pie
- Cuisine: American