For the Crust:

  • 3/4 C graham cracker crumbs
  • 1/4 C sugar
  • 2 Tbsp brown sugar
  • 4 Tbsp butter – melted

For the Filling:

  • 1-1/2 C heavy whipping cream
  • 8 oz cream cheese – softened to room temperature
  • 3/4 C sugar
  • 1 C creamy peanut butter
  • 1 Tbsp vanilla extract

For the Ganache:

  • 1/2 C heavy whipping cream
  • 1 C semi-sweet chocolate chips


 Make the Crust:

  1. Blend graham cracker crumbs, sugar, brown sugar and melted butter in a bowl until fully combined
  2. Press mixture into a 9″ pie plate, covering bottom completely and pushing the crumbs about 1-2 inches up the side of the pie plate
  3. Put the pie crust into the freezer while preparing the filling

Make the Filling:

  1. Whip the 1-1/2 cups heavy whipping cream until it holds peaks
  2. Set aside in refrigerator while preparing the rest of the filling
  3. In a large bowl, beat cream cheese until smooth
  4. Add sugar and mix until blended
  5. Add peanut butter and vanilla, mixing well – scrape the sides of the bowl as needed to ensure that the ingredients are fully blended
  6. Fold whipped cream into the peanut butter mixture, blending well
  7. Pour filling into the prepared pie crust
  8. Place filled pie into the freezer

Make the Ganache:

  1. In a small saucepan (use one with a lid), slowly bring heavy whipping cream to a boil – be careful not to scald the cream
  2. Turn off the heat and add chocolate chips, pushing the chips into the cream until almost completely covered
  3. Put the lid on the pan and let sit on the stove
  4. After 10 minutes, stir until the chocolate chips are melted and fully blended into the cream
  5. Cool to room temperature
  6. Pour ganache over pie
  7. Place in freezer for 30 minutes before serving


  1. If serving pie more than 1/2 an hour after final preparation, store in the freezer. Thaw for 20 minutes before serving for a frozen, ice cream-like consistency. (If you are having difficulty cleanly removing the pie crust from your pie plate, submerge the very bottom of the dish in some hot tap water – about 1/2″ water in your kitchen sink – to loosen the crust being careful not to get water in the pie itself.) Or thaw for longer in the refrigerator for a gooey, soft pie.