Step 1

Preheat oven to 375 degrees F.

Step 2

Melt the butter, and in a large bowl add the melted butter to the sugar and graham crumbs, mix until well blended. (you can do this in the food processor too, just pulse it a few times)

Step 3

Press your mixture into a 9 or 10 inch pie pan. Try to make the crust about 1/8 inch evenly all around.

Step 4

If the crumb mixture doesn't seem quite wet enough and won't stick where you press them, just add another tablespoon of water to the mix. Spread the crumbs evenly

Step 5

It's a good idea to chill the crust for an hour before you bake it, this will help keep the crust from crumbling when served!

Step 6

Bake your graham pie crust for 8 to 10 minutes at 375 degrees. Make sure to let the pie crust cool a bit before using. (Double this recipe for two pie shells)

Step 7

Now before we start the pie, we need to make a simple chocolate ganache, you can melt the chocolate in a microwave, I don't own a microwave so I use a stainless steel bowl over a sauce pot with about an inch of boiling water in it.

Step 8

Add chocolate chips and heavy cream to the top of the double boiler and melt chocolate and blend together with cream. set aside to cool

Step 9

Your pie crust should be cooled and now you want to add a few spoonfuls of your chocolate ganache into the bottom of the pie shell and smooth it around until you have an even coating over the bottom of the graham cracker pie shell. Place the shells into the freezer or refrigerator so the chocolate can set up.

Step 10

In a large bowl with an electric mixer beat the cream cheese, powdered sugar, and peanut butter until light and fluffy, 3-4 minutes.

Step 11

In a separate bowl, add the whipped cream, and vanilla. Using an electric mixer whip cream to stiff peaks (hand mixer or stand mixer is fine). This process should be slow, starting. on low increasing the speed over about ten minutes. **This method is how you keep the whipped cream from breaking. The cream should be ice cold and as fresh as possible. Look for heavy cream with the longest expiration date.*8 ounces of premade whipped topping can be substituted, eliminateing this step. Let it thaw in the refrigerator before using.

Step 12

Gently fold the whipped cream into the peanut butter mixture.

Step 13

Fill the prepared pie shell with the peanut butter mixture and refrigerate for 6-8 hours until firm.*You can also freeze the pie to hurry the process.

Step 14

Top the pie with the ganache, use enough to cover the top of your pie leaving just a little uncovered around the edges. Refrigerat about an hour to let the ganache set up.