Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. Crust:

  3. 1 cup graham cracker crumbs

  4. 1/2 cup chopped pecans

  5. 6 tbsp. butter, melted

  6. 2 tbsp. sugar

  7. 1/4 tsp. ground cinnamon

  8. Filling:

  9. 1 1/4 cups creamy peanut butter

  10. 8 ounces cream cheese, room temperature

  11. 1 cup powdered sugar, divided

  12. 2 tbsp. butter, melted

  13. 1 1/4 cups heavy whipping cream

  14. 1 tbsp. vanilla extract

  15. Glaze:

  16. 1/2 cup heavy whipping cream

  17. 4 ounces semisweet chocolate, chopped

Instructions Jump to Ingredients ↑

  1. For the Crust:

  2. Stir together the graham crumbs, pecans, butter, sugar and cinnamon in a medium bowl until evenly moistened. Press the crust mixture evenly into the bottom and up the sides of a 9 inch pie pan. Freeze the crust.

  3. For the Filling:

  4. Combine the peanut butter, cream cheese, 1/2 cup sugar and butter in a large bowl and beat until smooth. In a separate bowl combine the cream and remaining 1/2 cup sugar and beat to medium peaks. Fold 1/4 of the whipped cream into the peanut butter mixture. Fold in the remaining whipped cream. Spread the filling evenly into the prepared crust and refrigerate until firm.

  5. For the Glaze:

  6. Bring the cream to a simmer in a small saucepan. Remove the pan from the heat and add the chocolate. Stir until the chocolate is melted and smooth. Cool the glaze a few minutes. Pour the glaze over the filling and spread to cover completely. Refrigerate the pie at least 1 hour before serving.


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