Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C).
Step 2
Combine the
Graham Crackers (125 g)
,
Granulated Sugar (50 g)
,
Unsalted Butter (85 g)
, and
Kosher Salt (2 g)
in a 9-inch pie pan. Using your hands, combine until the crumbs are moistened.
Step 3
Press the mixture into the bottom and up the sides of the pan, making sure the crust is an even thickness throughout.
Step 4
Bake for 10 minutes and allow to cool completely.
Step 5
For the peanut butter filling, beat the
Natural Peanut Butter (240 g)
,
Cream Cheese (170 g)
,
Powdered Confectioners Sugar (55 g)
, and
Pure Vanilla Extract (8 mL)
on medium-high speed with a hand mixer for 3 minutes.
Step 6
In a separate bowl, whip 3/4 cup
Heavy Cream (180 mL)
with a whisk or hand mixer until it forms soft peaks. Gently fold the cream into the peanut butter mixture with a rubber spatula.
Step 7
Pour the peanut butter filling into the cooled crust. Spread the
Raspberry Jam (320 g)
evenly on the top of the filling, leaving a narrow border of peanut butter around the perimeter visible. Place the pie in the freezer for 15 minutes.
Step 8
To make the chocolate ganache layer, place the
Dark Chocolate (115 g)
and the remaining
Heavy Cream (60 mL)
into a heatproof bowl set over a pan of simmering water. Cook over medium-low heat, stirring occasionally, just until smooth.
Step 9
Pour the chocolate ganache onto the center of the pie and using a rubber spatula, carefully spread it to cover the jam, leaving a narrow border of peanut butter and raspberry jam visible.
Step 10
Arrange the
Fresh Raspberries (250 g)
on the ganache in concentric circles. Chill the pie for at least 2 hours.
Step 11
Serve cold and enjoy!
