Chocolate-Peanut Pie
Servings Prep Time
1nine-inch pie 20minutes
Servings Prep Time
1nine-inch pie 20minutes
Ingredients
Instructions
  1. Preheat the oven to 350°F.
  2. In a medium bowl, using a fork, mix the graham cracker crumbs, butter, brown sugar, and 1/4 teaspoon salt until evenly moistened. Press the mixture into the bottom and up the side of a 9-inch glass or metal pie plate. Bake the crust for 10 minutes, until lightly browned. Transfer to a wire rack and let cool completely, about 45 minutes.
  3. In a medium saucepan, bring the heavy cream just to a simmer over medium-high heat. Remove from the heat and add the chocolate chips and a pinch of salt. Let stand for 1 minute, then whisk until the ganache is smooth.
  4. Scrape the chocolate ganache into the cooled piecrust and scatter the peanuts evenly on top, gently pressing them into the chocolate. Refrigerate until well chilled, about 1 hour. Cut into wedges and serve.
Recipe Notes

DO IT AHEAD The pie can be covered with plastic wrap and refrigerated for up to 5 days. If it’s been in the refrigerator for a while, let it stand at room temperature for 15 to 20 minutes before slicing.