Ingredients:

  • 1.5 cups Graham cracker crumbs
  • 3 tbsp grass fed butter, melted
  • 1 tbsp Maple syrup
  • 0.5 tsp Sea salt
  • 1 cup Creamy natural peanut butter
  • 4 oz Neufchâtel cheese, softened
  • 0.5 cup Greek yogurt, 2% plain
  • 0.5 cup Powdered sugar, sifted
  • 1 tsp Pure vanilla extract
  • 2 cups Cool Whip
  • 2 oz Dark chocolate, 70% cocoa
  • 2 tbsp Almond milk
  • 0.25 cup Crushed roasted peanuts

Instructions:

  1. Combine crumbs. Mix 1.5 cups Graham cracker crumbs with 3 tbsp melted butter, 1 tbsp maple syrup, and 0.5 tsp sea salt. Note: The mixture should feel like wet sand.
  2. Form the base. Press the mixture firmly into a 9 inch pie dish until the edges are even and compacted.
  3. Chill the crust. Place the crust in the freezer for 15 minutes. Note: This prevents the filling from pulling up crumbs.
  4. Cream the base. Beat 4 oz Neufchâtel, 1 cup peanut butter, and 0.5 cup Greek yogurt until the color lightens and it looks glossy.
  5. Add sweetness. Sift in 0.5 cup powdered sugar and add 1 tsp vanilla extract, mixing on low.
  6. Fold the clouds. Gently fold in 2 cups Cool Whip using a spatula until no white streaks remain.
  7. Fill the pie. Pour the filling into the chilled crust, smoothing the top with an off set spatula.
  8. Prepare the ganache. Melt 2 oz dark chocolate with 2 tbsp almond milk until the mixture is shiny and pourable.
  9. Garnish and set. Drizzle the ganache over the pie and sprinkle with 0.25 cup crushed peanuts.
  10. Final Chill. Refrigerate for at least 4 hours until the center no longer wobbles when shaken.