Chocolate Peanut Butter Pie

I'll be the first to admit that I can not bake to save my life. I'm known for placing cookie dough in the oven, and even though I follow the recipe and bake time exactly, I pull out little burnt black saucers every time. Sometimes I crave something sweet though, and this (practically) no bake recipe was a winner! Not only is this chocolate peanut butter pie super easy to make, but everyone will be fighting to get the last piece!

Prep Time: 40 minutes

Cooking Time: 10 minutes

Setting Time: 2-3 hours

INGREDIENTS

CRUST

2 cup crushed graham crackers

1/4 cup sugar

1/3 cup smooth peanut butter (softened by microwaving for 35 seconds)

6 tbsp melted butter

CHOCOLATE GANACHE

2/3 heavy whipping cream

3 oz. bittersweet chocolate bits

PEANUT BUTTER FILLING

4 oz. softened cream cheese

1/4 cup smooth peanut butter (softened by microwaving for 35 seconds)

1 tbsp softened butter

1 tsp vanilla extract

1/2 cup confectioner's sugar

1/4 cup heavy whipping cream

1/2 container softened cool whip (left out at room temperature for 15 minutes)

5 Reese's Mini Peanut Butter Cups, cut up into little pieces

DIRECTIONS

1. Preheat oven to 350 degrees.

2. Mix together graham cracker crumbs, sugar, peanut butter and butter in a stand mixer (or a large bowl with a hand mixer) until evenly blended.

3. Place mixture into a 9" springform pan and press to make an even crust. Bake for 10 minutes. If crust bubbles after baking, press down using the back of a spoon to even it out again. Place in refrigerator and let cool.

4. While crust is cooling, begin making the chocolate ganache mixture. Heat heavy whipping cream in a small pot until it begins to boil and then add the chocolate bits, whisking together until smooth.

5. Pour chocolate ganache mixture over the crust. You do not have to, but I like to swirl my pan slowly so that the ganache forms a thin layer around the top part of the crust as well. Place in the refrigerator to cool for 15-20 minutes, or until ganache layer hardens. *This would be a good time to pull out your cool whip and allow that to get to room temperature.

6. In a large bowl mix cream cheese, vanilla, peanut butter, butter and confectioner's sugar until fluffy. Add heavy whipping cream last, a little at a time. Scoop out mixture and add an even layer of the peanut butter filling on top of the chocolate ganache.

7. The last layer consists of an even layer of cool whip, topped with crumbled up peanut butter cups. If you'd like to look super sophisticated- melt a little more peanut butter in the microwave & drizzle on top or make a little extra chocolate ganache by heating heavy whipping cream and mixing chocolate bits and drizzle that on top!

8. Cover your pie and refrigerate until ready to serve, it normally takes a few hours to set. (You can put the pie in the freezer to cool and set it quicker!)

9. Just before serving, run a butter knife under hot water and slide it around the outside of the crust so that it is separated from the pan when you remove it. Serve & enjoy!