I created this peanut butter pie to be light, creamy, and fluffy. I would suggest trying this even if peanut butter desserts are not your favorite. The pie starts with a store bought graham cracker crust. Sometimes you just do not have enough time in the day to make your own. The crust is filled with creamy, peanut butter mousse and topped with a layer of chocolate ganache. The pie is finished with homemade whipped cream prepared with marshmallows. What could be better than peanut butter combined with graham crackers, marshmallows, and chocolate?

Peanut Butter Cream Pie Recipe
Serves 8

Ingredients:

1 8 inch or 9 inch prepared graham cracker crust
Peanut butter mousse filling:
1 cup of peanut butter
1/4 cup of confectioner’s sugar
1 1/2 cup of heavy whipping cream
1 tablespoon of pure vanilla
Chocolate ganache:
1 cup of semi-sweet chocolate chips
1/4 cup of heavy whipping cream
Whipped cream:
2 cups of heavy whipping cream
1 tablespoon of pure vanilla
1/4 cup of confectioner’s sugar
6 large marshmallows

Directions:

1. Combine 1 1/2 cup of heavy whipping cream, 1/4 cup of confectioner’s sugar, and 1 tablespoon of vanilla in a large mixing bowl. Beat with an electric mixer until soft peaks start to form.
2. Beat in the peanut butter. It is easier to combine if the peanut butter has been microwaved for a few seconds.
3. Spread the peanut butter cream mixture into the prepared pie crust.
4. To make the chocolate ganache heat the chocolate chips and 1/4 cup of heavy cream in a small sauce pan over low heat.
5. Stir constantly to avoid burning.
6. Once chocolate mixture is smooth, spread over the peanut butter filling.
7. To make the whipped cream beat 2 cups of heavy cream, 1 tablespoon of vanilla, and 1/4 cup of confectioner’s sugar in large mixing bowl until soft peaks form.
8. Microwave the marshmallows for a few seconds until they have softened.
9. Beat the marshmallows into the whipped cream.
10. Spread over chocolate ganache.
11. Serve immediately or refrigerate.

Enjoy and sweeten the soul with chocolate!