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Chocolate Peanut Butter Crunch Pie Recipe Striped Ganache And Peanut Brittle 1762482663.754836

chocolate peanut butter crunch pie recipe Striped Ganache and Peanut Brittle

  • Author: Amanda Miller
  • Total Time: 295 minutes
  • Yield: 8 servings 1x
  • Diet: General

Description

This chocolate peanut butter crunch pie features luscious layers of velvety peanut butter and rich chocolate ganache, all with a delightful peanut brittle crunch, requiring no baking.

Ingredients

Scale
  • 9-inch pie plate
  • 1.5 cups graham cracker crumbs (for homemade crust, optional)
  • 0.25 cup sugar (for homemade crust, optional)
  • 0.5 cup melted butter (for homemade crust, optional)
  • 1.5 cups (380 g) creamy peanut butter
  • 2 cups (240 g) powdered sugar
  • 1 cup (226 g) unsalted butter, softened
  • 1 cup (170 g) semi-sweet chocolate chips
  • 0.5 cup (120 ml) heavy cream, cold
  • 1 cup (140 g) roasted peanuts
  • 1 cup (200 g) sugar (for peanut brittle)
  • 0.5 cup water (for peanut brittle)
  • 1 tablespoon butter (for peanut brittle)

Instructions

  1. Prepare Pie Crust: If using store-bought, unwrap. For homemade, combine 1.5 cups graham cracker crumbs, 0.25 cup sugar, and 0.5 cup melted butter; press firmly into a 9-inch pie plate. Chill for 15 minutes to firm up.
  2. Make Peanut Butter Filling: In a large bowl, beat 1 cup softened unsalted butter until fluffy (about 2 minutes). Add 1.5 cups creamy peanut butter and 2 cups powdered sugar; beat until smooth and well combined. Spread this filling evenly into the chilled pie crust.
  3. Chill Filling: Place the pie in the refrigerator to chill for at least 2 hours, or until the filling is firm to the touch.
  4. Prepare Chocolate Ganache: In a microwave-safe bowl, combine 1 cup semi-sweet chocolate chips and 0.5 cup heavy cream. Microwave on high for 30 seconds, stir, then continue microwaving in 15-second intervals, stirring until smooth and glossy. Let cool for about 10 minutes to thicken slightly.
  5. Make Peanut Brittle: In a heavy-bottomed saucepan, combine 1 cup sugar and 0.5 cup water. Bring to a boil, stirring until sugar dissolves. Cook without stirring until golden amber (about 10-15 minutes, 300-310°F). Stir in 1 cup roasted peanuts and 1 tablespoon butter. Pour quickly onto a greased baking sheet, spreading thinly. Let cool completely, then break into crunchy pieces.
  6. Assemble and Finish Pie: Pour half of the cooled ganache over the peanut butter layer, spreading evenly. Drizzle the remaining ganache in stripes over the first layer. Immediately sprinkle generous amounts of the crushed peanut brittle over the top. Return the pie to the refrigerator for at least 2 more hours, or until the ganache is firm and set.

Notes

Consider using an Oreo or pretzel crust for a flavor twist, or dark chocolate for a less sweet ganache. Mini chocolate chips can be added to the filling, and store-bought peanut brittle is a convenient alternative. Always ensure heavy cream is cold for optimal ganache, and do not rush the chilling steps for a firm, neatly sliced pie. Store leftover pie covered in the refrigerator for up to 5 days.

  • Prep Time: 40 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: No-Bake, Chilling
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (120 g)
  • Calories: 550 calories
  • Sugar: 65 g
  • Sodium: 250 mg
  • Fat: 45 g
  • Saturated Fat: 20 g
  • Unsaturated Fat: 20 g
  • Trans Fat: 0 g
  • Carbohydrates: 80 g
  • Fiber: 4 g
  • Protein: 14 g
  • Cholesterol: 40 mg

Keywords: chocolate, peanut butter, crunch, pie, no-bake, dessert, ganache, peanut brittle, easy, sweet treat

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Find it online: https://easydashrecipes.com/chocolate-peanut-butter-crunch-pie-recipe-striped-ganache-and-peanut-brittle/