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Preheat the oven to 350 degrees F (180 degrees C).
Graham Crackers (1 1/2 cups)
Granulated Sugar (1/4 cup)
Unsalted Butter (1/3 cup)
Kosher Salt (1/4 tsp)
in a 9-inch pie pan. Using your hands, combine until the crumbs are moistened.
Press the mixture into the bottom and up the sides of the pan, making sure the crust is an even thickness throughout.
Bake for 10 minutes and allow to cool completely.
For the peanut butter filling, beat the
Natural Peanut Butter (3/4 cup)
Cream Cheese (3/4 cup)
Powdered Confectioners Sugar (1/2 cup)
Pure Vanilla Extract (1/2 Tbsp)
on medium-high speed with a hand mixer for 3 minutes.
In a separate bowl, whip 3/4 cup
Heavy Cream (3/4 cup)
with a whisk or hand mixer until it forms soft peaks. Gently fold the cream into the peanut butter mixture with a rubber spatula.
Pour the peanut butter filling into the cooled crust. Spread the
Raspberry Jam (1 cup)
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.
To make the chocolate ganache layer, place the
Dark Chocolate (1/2 cup)
and the remaining
Heavy Cream (1/4 cup)
into a heatproof bowl set over a pan of simmering water. Cook over medium-low heat, stirring occasionally, just until smooth.
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.
Fresh Raspberries (2 cups)
on the ganache in concentric circles. Chill the pie for at least 2 hours.
Serve cold and enjoy!
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