Ingredients:
Chocolate Ganache:
- 2½ cups milk chocolate chips
- 1½ tablespoons vegetable oil
Chunky Peanut Butter Filling:
- 1⅓ cup powdered sugar
- 1 cup graham cracker crumbs
- 1¼ cups crunchy peanut butter
- ½ cup salted sweet cream butter
Instructions:
- Prep the Tart Pan: Line a 9-inch fluted tart pan with parchment paper and lightly coat with nonstick spray.
- Make the Ganache: Combine chocolate chips and oil in a microwave-safe bowl. Heat for 45-55 seconds, then stir until smooth. Spread half of the ganache into the prepared tart pan and place in the refrigerator to chill.
- Prepare the Filling: In a bowl, whisk together powdered sugar and graham cracker crumbs. In a separate bowl, microwave peanut butter and butter for 45 seconds, then stir to combine. Mix in the dry ingredients until well blended.
- Assemble: Spread the peanut butter mixture over the chilled ganache layer in the tart pan. Top with the remaining ganache and smooth the surface. Refrigerate for 4 hours to set.
- Serve: Carefully remove the pie from the tart pan, peel away the parchment paper, flip onto a serving plate, slice, and enjoy.
