Ingredients:
For the crust:
1 ½ cups graham cracker crumbs
6 tablespoons unsalted melted butter
¼ cup granulated sugar
For the peanut butter filling:
1 cup creamy peanut butter
1 cup powdered sugar
1 teaspoon vanilla extract
Pinch of salt
For the chocolate ganache:
2 ½ cups milk chocolate chips
2 tablespoons vegetable oil or shortening
Optional toppings:
Chopped Reese’s Peanut Butter Cups
Extra drizzle of melted peanut butter
Instructions:
Prepare the crust:
In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the mixture resembles wet sand. Press firmly into the bottom and up the sides of a 9-inch tart pan or pie dish. Place in the refrigerator while preparing the ganache.
Make the chocolate ganache base:
In a microwave-safe bowl, add chocolate chips and oil. Microwave in 30-second intervals, stirring between each, until smooth and glossy. Pour half of the ganache into the prepared crust, spreading evenly with a spatula. Return to the fridge and chill for at least 2 hours or until set.
Create the peanut butter layer:
In a mixing bowl, beat together peanut butter, powdered sugar, vanilla extract, and salt until smooth and fluffy. Spread this mixture evenly over the chilled ganache layer. Place back in the fridge while preparing the final chocolate topping.
Top with more ganache:
Reheat the remaining ganache if needed to make it spreadable. Carefully pour over the peanut butter layer, smoothing the top with a spatula. If desired, drizzle with additional melted peanut butter and sprinkle with chopped Reese’s pieces.
Chill thoroughly:
Allow the pie to chill in the refrigerator for at least 4 hours—or preferably overnight—to ensure clean slices and well-set layers.
Slice and serve:
Use a sharp knife dipped in warm water (and wiped dry) for neat slices. Serve chilled and enjoy!