Chocolate Ganache Peanut Butter Cream Pie with Whipped Filling
A decadent cream pie featuring a rich peanut butter mousse filling lightened with whipped cream, topped with glossy dark chocolate ganache and chopped peanuts. The combination of creamy peanut butter and intense chocolate creates an indulgent dessert perfect for special occasions or when you want to impress guests. The refrigerated pie crust makes this accessible while still delivering bakery-quality results with its smooth, professional-looking ganache finish.
Ingredients
- 1 crust refrigerated Pillsbury pie crust from 14.1 oz box, softened as directed
- 3 cups whipping cream
- 1 ½ cups sugar
- 1 ½ cups peanut butter
- 12 oz cream cheese, softened
- 2 tablespoons butter
- ½ teaspoon vanilla
- 1 cup whipping cream
- 10 oz dark baking chocolate, broken into pieces
- ¼ cup peanuts, chopped
Instructions
- 1
Heat oven to 450°F and make pie crust as directed on box for one-crust baked shell using 9-inch glass pie plate
- 2
Bake crust 10 to 15 minutes or until golden brown, then cool completely
- 3
Beat 3 cups whipping cream with electric mixer on high speed until stiff peaks form
- 4
In large bowl, beat sugar, peanut butter, cream cheese, butter and vanilla until creamy
- 5
Fold whipped cream into peanut butter mixture
- 6
Pour filling into cooled baked shell, mounding above pie shell and tapering down to crust edge
- 7
Heat 1 cup whipping cream in 1-quart saucepan
- 8
Add three-fourths of the dark chocolate to hot cream and stir until melted
- 9
Place remaining dark chocolate in small bowl and pour hot chocolate mixture over it
- 10
Stir ganache until smooth and glossy, then cool while stirring occasionally
- 11
Pour cooled ganache over pie and smooth with metal spatula
- 12
Sprinkle with chopped peanuts and refrigerate at least 2 hours or until set
Tips
Make sure the pie crust is completely cooled before adding the filling to prevent melting the whipped cream mixture.
Cool the ganache while stirring occasionally to prevent a skin from forming and ensure it pours smoothly over the pie.
Use a metal spatula to spread the ganache evenly and create a professional-looking finish on top of the pie.
Good to Know
Refrigerate covered up to 3 days
Can be made 1 day ahead through ganache step
Slice with sharp knife wiped clean between cuts
Common Mistakes
Cool crust completely to avoid melting the whipped cream filling
Don't overbeat whipped cream to avoid making butter
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
General Alternatives
FAQ
Can I use natural peanut butter instead of regular?
Yes, but make sure it's well-stirred and at room temperature. Natural peanut butter may make the filling slightly less stable.
How long will this pie keep in the refrigerator?
The pie will keep covered in the refrigerator for up to 3 days, though the crust may soften slightly over time.
Can I freeze this pie for later?
Yes, wrap tightly and freeze up to 1 month. Thaw overnight in refrigerator before serving, though texture may be slightly different.