This past rainy Saturday I decided I was going to spend the entire day in my kitchen making bread pudding, cookies, hush puppies and a pie. I was just given a new cookbook and was determined to bake and cook as much as I could squeeze into that day. We were having friends over that night, so I knew the desserts wouldn’t be wasted. I came across a cold summer pie that I decided to give a try, and I’m very glad I did.
This peanut butter and chocolate ganache pie with whipped cream topping will be my new go-to for summer dinner parties. It combines everything delicious into one bite and is super easy to make. I changed the recipe up a little bit because I like my desserts on the sweeter side. I added more sugar and added the whipped cream topping to the pie. For the next one I make I will probably make the chocolate layer a little thicker, but other than that this pie is great.
The pie takes time to chill, so if you are short on time make the filling the night before, refrigerate, and then do the chocolate ganache and whipped cream topping the next day. Start by mixing soft cream cheese and creamy peanut butter together until it is blended well. Add in about 1 cup of sugar (or more if you like sweeter peanut butter). Then, mix in whipped cream (do not add sugar to this whipped cream) to make the filling smooth and fluffy. You are going to want to refrigerate this for at least an hour. I used dark chocolate to make my ganache, but milk chocolate would do great, too. I really enjoyed making homemade whipped cream and added about two cups of sugar to my cream to make it nice and sweet. I would suggest either a graham cracker pie crust or I’m sure an oreo pie crust would be equally delicious. Serve cold and enjoy!