State Fair Pie Competition 2013
Shelton, Washington

Chocolate Ganache-Peanut Butter Pie

A rich chocolate ganache topping takes this award-winning pie to another level of delicious.

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  • prep time 20 min
  • total time 2 hr 35 min
  • ingredients 10
  • servings 8
 

Ingredients

Crust

1
Pillsbury® refrigerated pie crust, softened as directed on box

Filling

3
cups whipping cream
1 1/2
cups sugar
1 1/2
cups peanut butter
12
oz cream cheese (from two 8-oz packages; 1 1/2 cups), softened
2
tablespoons butter
1/2
teaspoon vanilla

Ganache Topping

1
cup whipping cream
10
oz dark baking chocolate, broken into pieces

Garnish, if desired

1/4
cup chopped peanuts

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 10 to 15 minutes or until golden brown. Cool.
  • 2 In medium bowl, beat 3 cups whipping cream with electric mixer on high speed until stiff peaks form. In large bowl, beat remaining Filling ingredients until creamy. Fold in whipped cream. Pour filling into cooled baked shell, mounding above pie shell and tapering down to pie crust edge.
  • 3 In 1-quart saucepan, heat 1 cup whipping cream. Add three-fourths of the dark chocolate; stir until melted. Place remaining dark chocolate in small bowl. Pour hot chocolate mixture over chocolate in bowl; stir until smooth and glossy. Cool, stirring occasionally.
  • 4 When Ganache Topping is cool, pour over pie; smooth with metal spatula. Sprinkle with peanuts. Refrigerate pie at least 2 hours or until set. Store in refrigerator.
  • 1 Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 10 to 15 minutes or until golden brown. Cool.
  • 2 In medium bowl, beat 3 cups whipping cream with electric mixer on high speed until stiff peaks form. In large bowl, beat remaining Filling ingredients until creamy. Fold in whipped cream. Pour filling into cooled baked shell, mounding above pie shell and tapering down to pie crust edge.
  • 3 In 1-quart saucepan, heat 1 cup whipping cream. Add three-fourths of the dark chocolate; stir until melted. Place remaining dark chocolate in small bowl. Pour hot chocolate mixture over chocolate in bowl; stir until smooth and glossy. Cool, stirring occasionally.
  • 4 When Ganache Topping is cool, pour over pie; smooth with metal spatula. Sprinkle with peanuts. Refrigerate pie at least 2 hours or until set. Store in refrigerator.

Nutritional information

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