2 refrigerated pie crusts, softened as directed on package Pie Filling 2½ cups semisweet chocolate chips 1 cup heavy cream 2 cups creamy peanut butter ½ cup powdered sugar 2 tsps. pure vanilla extract 3 cups Chex Cereal Whipped Topping 2 cups heavy cream ½ cup creamy peanut butter, optional ¼ cup powdered sugar 1 tsp. pure vanilla extract Preheat oven to 450°F. Bake pie crust as directed on packaging, using a 9” pie plate. (If you have a deep dish pan, you may be able to get filling all in one pan, but it will be super thick. I preferred baking it into two pies.) Cool crusts completely, about 45 minutes. Place chocolate chips in large bowl and set aside. In medium saucepan over medium low heat, heat heavy cream and peanut butter just until hot. Do not boil. Add powdered sugar slowly (so it doesn’t clump) and vanilla and stir until combined. Pour over chocolate chips and whisk until chocolate is melted and smooth. Add cereal and mix until well incorporated. Spread evenly over cooled pie crust. Refrigerate 2 hours or until set. When ready to serve, prepare whipped topping. Add heavy cream, peanut butter, powdered sugar and vanilla to bowl of stand mixer. Beat on low speed until well blended. Slowly increase speed to high as it thickens. Beat on high until soft peaks form. Slice pie and serve topped with peanut butter whipped cream. Store both pie and whipped cream covered in refrigerator.
August 24, 2023
Chocolate Ganache Pie