Season Me Happy

...celebrating flavorful food

peanut butter [pee-nuht, -nuh t, buht-er]
1. a paste made from ground roasted peanuts, used as a spread or in cookery.

by Susan Andrews

(Originally at Fake Finger)

Chocolate Graham Cracker Crust

     10 whole graham crackers
     6 tbsp butter, melted
     3 tbsp cocoa powder
     3 tbsp sugar
     1/4 tsp salt

Break up graham crackers and put into food processor. Pulse until finely ground. Add butter, cocoa powder, sugar and salt. Pulse to combine.

Place in the bottom of a 9” greased baking pan, round or square, or pie pan. Spread and press down with spatula. Place in freezer while you make the pie.


     8 oz cream cheese, softened
     1/2 cup sugar
     1 cup creamy peanut butter
     1 tsp vanilla
     1 cup whipped cream whipped
     1-2 tbsp powdered sugar

Whip the cream & vanilla in the bowl of your mixer with whisk attachment until stiff. Sweeten with 1 to 2 tbsp of powdered sugar. Put in another bowl and set aside.

In the same mixing bowl add cream cheese and sugar. Beat with paddle attachment until soft and well combined.

Add peanut butter

and beat again until well combined.

Add the whipped cream and change back to whisk attachment.

Whisk until smooth and well combined.

Remove your crust from the freezer. Put pie filling on top of crust and spread. Place back in the freezer to chill.

When pie has chilled make your ganache. Why not guild the lily, right?


     1 cup chocolate chips
     1/2 cup whipping cream

Combine in a saucepan over low heat until melted and well combined.

Let cool for a few minutes.

Pour over pie filling and spread.

It should set quickly as your pie should be nice and cold by now.

That’s it. You can store it in the fridge.

This dessert is so rich and creamy! Serve it with a nice cup of Joe!