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Chocolate Peanut Butter Swirl Pie
For the Chocolate Cookie Crust:
2 cups Chocolate Cookies Crushed
1/2 cup Butter Melted
For the Peanut Butter Filling
1 cup Creamy Peanut Butter
1 cup Powdered Sugar
1 teaspoon Vanilla Extract
For the Chocolate Ganache
1 cup Chocolate Chips
(I like to use Ghirardelli)
1/2 cup Heavy Cream
Preheat your oven to 350°F
Crush chocolate cookies and combine with melted butter. Press into a 9-inch pie dish. Bake for 10 minutes and let cool.
In a bowl, mix peanut butter, powdered sugar, and vanilla extract.
Beat until smooth and creamy.
This will be the filling.
Pour the filling into the cooled cookie crust, smoothing the top and removing air bubbles.
Heat heavy cream until simmering, pour over chocolate chips, let sit for 2 minutes, then stir until smooth to make the ganache.
Carefully drizzle the ganache over the filling, smoothing it out and swirling for decoration.
Cover the pie and refrigerate for at least 2 hours until set.
Optional: Add chocolate shavings or chopped nuts on top before serving.
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