Ingredients
Method
Crust:
- Spray a standard pie dish with non stick spray, set aside.
- Add all of your crust ingredients in to a bowl and mix until well combined.
- Evenly spread your crust in to your prepared pie dish and press down on it.
Pie:
- In a bowl, mix 1/2 cup peanut butter, your butter, and 1 cup of your powdered sugar together until combined.
- Evenly spread that on to your prepared pie crust, and set in the fridge.
- In a microwave safe dish, microwave 3/4 cups of your heavy cream and your chocolate chips in 30 second increments, stirring in between, until smooth and the chocolate chips are completely melted.
- Using and electric mixer, beat your remaining 1 ¼ cups of heavy cream on high speed until stiff peaks form. Set aside.
- In a different bowl, using an electric mixer, beat your cream cheese, remaining 1 cup of peanut butter and remaining 1 cup powdered sugar. Beat together until combined and slightly fluffy, about 2 minutes.
- Carefully fold your whipped cream mix in to your cream cheese mix with a rubber spatula until incorporated.
- Evenly spread your peanut butter pie filling over your peanut butter layer in your crust.
- Your chocolate and whipped cream ganache should be room temperature now, pour over top of your peanut butter filling and spread evenly over your pie.
- If desired, top with chopped pretzel pieces.
- Carefully cover your pie, without anything touching the top of it, and place in your fridge to set for at least 3 hours - ideally over night. Slice and enjoy!