We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
  • Save
    0
  • Print
    924
  • Pinterest
    118
  • Email
    0
  • Facebook
    0

Chocolate Ganache-Peanut Butter Pie

(0)
  0 reviews
  • 20 min prep time
  • 2 hr 35 min total time
  • 10 ingredients
  • 8 servings
  • Pinterest
    118
  • Facebook
    0
  • Save
    0
  • Email
    0
  • Print
    924

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

State Fair Pie Competition 2013
BriAnne Waite
Shelton, Washington

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

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
1134.6
% Daily Value
Total Fat
87.6g
135%
Saturated Fat
40.8g
204%
Cholesterol
126.7mg
42%
Sodium
324.0mg
14%
Total Carbohydrate
74.6g
25%
Dietary Fiber
8.7g
35%
Sugars
46.2g
Protein
20.8g
% Daily Value*:
Vitamin C
0.60%
1%
Calcium
14.80%
15%
Iron
41.20%
41%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2016 ®/TM General Mills All Rights Reserved