Get the Recipe:
Black Bottom Peanut Butter Pie
Black Bottom Peanut Butter Pie packs lots of flavor in an easy-to-make dessert that you'll want to make again and again!
Ingredients
For the crust:
- 1 ¾ cups (175 g) graham cracker crumbs
- 5 tablespoons (70 g) unsalted butter, melted
For the ganache:
- 3 ounces (85 g) dark chocolate (about 70% cacao), roughly chopped
- ¼ cup (60 ml) heavy cream
For the filling:
- 8 ounces (226 g) cream cheese, at room temperature
- 1 cup (255 g) creamy peanut butter*
- 1 cup (110 g) confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 ½ cups (360 ml) heavy cream
For the topping:
- ¾ cup (180 ml) heavy cream
- 1 ½ to 2 tablespoons confectioners' sugar
- chocolate chips and peanut butter chips, for garnish
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Instructions
To make the crust:
- Preheat oven to 350°F (175°C).* Lightly grease a 9-inch pie or tart pan.
- Combine the cookie crumbs and butter until thoroughly mixed. Press into the bottom and up the sides of the prepared pan.
- Bake 10 minutes. Set aside to cool.
To make the ganache:
- Place the chocolate and cream in a microwave-safe bowl. Heat in the microwave at half power in 30-second increments until the chocolate melts when stirred. Stir until smooth.
- Spread the ganache evenly in the bottom of the crust. Chill for about an hour.
To make the filling:
- Using an electric mixer on medium speed, beat the cream cheese, peanut butter, confectioners’ sugar, and vanilla until combined.
- In a separate bowl, use an electric mixer with a whisk attachment to whip cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture.
- Spread the filling over the ganache in the pie pan. Refrigerate while you make the topping.
To make the topping:
- Using an electric mixer with a whisk attachment on medium-high speed to whip cream until it begins to thicken.
- Sprinkle the sugar over the cream, and continue whisking until soft peaks form. Spread over the chilled pie. Garnish with peanut butter chips and chocolate chips, if desired.
- Refrigerate for about 4 hours, or until set, before serving. Keep pie refrigerated.
Notes
- *I use regular peanut butter. Natural varieties will give varying results.
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