Made with a buttermilk pie crust and equal layers of chocolate ganache, creamy sweetened peanut butter, and whipped topping then finished with a grating of chocolate and chopped peanuts.
Mix together the flour, sugar, and salt. Add the cold cubed butter and toss to coat. Then, using your fingers, smash the butter pieces until they are broken up into pieces ranging from pea to cashew size.
Pour in most of the buttermilk, reserving about 1 tablespoon. Toss to combine. If the dough is still a bit too dry to hold together, add the rest of the buttermilk.
Dump the dough out onto the counter and press until it all comes together. Form the dough into a disk and wrap it in plastic wrap. Chill for 20 minutes.
Roll out the dough to fit a 9-inch pie plate with a bit of overhang. Transfer the dough to the pie plate. If the dough is feeling too soft or the butter is softening, place the whole thing back in the fridge for another 20 minutes.
Fold the edges of the crust under and remove any excess crust, moving it to sparse areas if needed. Using your fingers, crimp the edges of the crust.
Line the crust with parchment paper then fill with dry beans or pie weights. Bake for 15 minutes. Remove the parchment paper and beans, poke the bottom all over with a fork, and return to the oven for another 15 minutes or until browned and baked through. Cool completely, about 1 hour.
Make the Chocolate Ganache
While the crust is baking, make the ganache. Heat the heavy cream in a pan over medium heat until it is hot but not yet bubbling. Pour it over the chocolate and stir until combined. Allow the ganache to cool.
Spoon the ganache into the bottom of the cooled pie crust and smooth it out. Place the pie in the fridge so the ganache can set while you make the whipped topping and peanut butter filling.
Make the Peanut Butter Filling
In a large bowl, add the peanut butter, powdered sugar, heavy whipping cream, and cream cheese. Whisk until smooth and airy, about 3 minutes.
Make the Whipped Topping
In a bowl, add the heavy whipping cream, powdered sugar, and vanilla extract. Whip on the high speed of an electric whisk until stiff peaks form. Set aside.
Assemble the Pie
Pour the peanut butter filling into the pie crust and smooth it out.
Top with the whipped topping. Grate the chocolate over the top. Then, sprinkle on the chopped peanuts.
Chill for 4 hours or overnight before serving.
Notes
Store the covered pie in the fridge for up to 5 days.