Ingredients:

  • 1.5 cups graham cracker crumbs
  • 1/3 cup unsalted butter, melted
  • 2 tbsp granulated sugar
  • 8 oz cream cheese, softened
  • 1/2 cup creamy peanut butter
  • 1 cup powdered sugar
  • 8 oz whipped topping, thawed
  • 1 tsp vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream

Instructions:

  1. Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Place in the freezer for 10 minutes to set.
  2. Beat softened cream cheese and peanut butter together until smooth. Gradually beat in powdered sugar and vanilla extract on low speed.
  3. Gently fold in the whipped topping using a spatula until the color is uniform. Spread the filling evenly over the chilled crust.
  4. Place chocolate chips in a heat-proof bowl. Heat heavy cream until it just begins to bubble, then pour over the chocolate and let sit undisturbed for 5 minutes.
  5. Stir the chocolate mixture slowly from the center outward until glossy. Pour the ganache over the peanut butter layer and tilt the pan for full coverage.
  6. Refrigerate for at least 4 hours or overnight until the ganache is set.