Ingredients:

  • 150g graham cracker crumbs
  • 65g granulated sugar
  • 85g unsalted butter, melted
  • 1g fine sea salt
  • 226g full-fat cream cheese, softened
  • 250g creamy peanut butter
  • 120g powdered sugar, sifted
  • 5ml pure vanilla extract
  • 226g frozen whipped topping, thawed
  • 90g semi-sweet chocolate chips
  • 80ml heavy whipping cream

Instructions:

  1. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.
  2. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Place in the freezer for 10 minutes to flash-set the crust.
  3. In a large bowl, beat the softened cream cheese and creamy peanut butter with an electric mixer until smooth and aerated.
  4. Add the powdered sugar and vanilla, mixing on low speed until fully incorporated.
  5. Using a rubber spatula, gently fold in the thawed whipped topping until no white streaks remain and the mixture is uniform.
  6. Pour the filling into the prepared crust and smooth the top with an offset spatula.
  7. Prepare the ganache: Heat heavy cream until just simmering, pour over chocolate chips, and let sit for 2 minutes. Stir until glossy and smooth.
  8. Pour the ganache over the pie filling. Refrigerate for at least 4 hours to allow the structure to stabilize before slicing.