INGREDIENTS
1/2 cups graham cracker crumbs
1/2 cup butter, melted
1 cup creamy peanut butter
1/2 cup powdered sugar
8 oz cream cheese, softened
1 cup heavy cream
1 cup semi-sweet chocolate chips
1/2 cup heavy cream (for chocolate ganache)
1 tsp vanilla extract
Pinch of salt
Chocolate chips for garnish
DIRECTIONS
Prepare the Crust: In a medium bowl, combine graham cracker crumbs and melted butter. Press mixture into the bottoms and sides of a muffin tin lined with cupcake liners. Refrigerate for 30 minutes to set.
Make the Filling: In a large mixing bowl, beat the cream cheese and peanut butter until smooth. Add powdered sugar and vanilla extract, and mix until well combined.
Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture.
Fill the Crusts: Spoon the peanut butter filling into the chilled crusts, smoothing the tops with a spatula.
Prepare the Ganache: In a small saucepan, heat the 1/2 cup heavy cream until just simmering. Remove from heat and add the chocolate chips, stirring until melted and smooth.
Top with Ganache: Pour the chocolate ganache over the peanut butter filling, spreading evenly.
Chill and Serve: Refrigerate the pies for at least 2 hours, or until set. Garnish with additional chocolate chips before serving.
