ADVERTISEMENT
Slice with a hot knife for cleaner cuts.
Store covered in the refrigerator for up to 5 days.
For best flavor and texture, let the pie sit at room temperature for 10 minutes before serving.
Variations:
Use a chocolate cookie crust instead of graham crackers for extra richness.
Add a layer of crushed pretzels under the peanut butter filling for a salty crunch.
Swirl in a bit of caramel sauce on top of the chocolate before chilling.
Make mini versions using muffin tins and cupcake liners.
FAQ:
Q: Can I use natural peanut butter?
A: It's best to use creamy peanut butter with added stabilizers for a smoother texture. Natural peanut butter may cause the filling to separate.
Q: Can this be made ahead of time?
A: Yes! You can prepare it up to 2 days in advance. Keep it refrigerated and covered until ready to serve.
Q: Is this pie freezer-friendly?
A: Absolutely. Wrap it tightly in plastic wrap and freeze for up to 1 month. Thaw in the refrigerator before serving.
Q: Can I make it dairy-free?
A: Yes—use vegan butter, dairy-free chocolate, and coconut cream in place of the heavy cream.
Q: What size pie dish should I use?
A: A standard 9-inch pie dish works best, but you can also use a springform pan for easier slicing and removal.
ADVERTISEMENT
