GRAHAM CRACKER CRUST

Ingredients:

1 ½ cups graham cracker crumbs (11 graham crackers)

2 Tablespoons sugar

1 Tablespoons brown sugar packed

7 Tablespoons butter melted

• Crush the crackers – Process your graham crackers in a food processor (or place them in a large ziploc bag and use a rolling pin to crush them) until you have fine, sandy crumbs.

• Add the sugars – Transfer your crumbs to a bowl and stir in the sugars.

• Melted butter – Pour in melted butter and toss everything together with a fork.

• Mix it up – Toss the ingredients together until all of the crumbs are moistened and the mixture is well-combined.

• Press into your pan – Transfer your crumbs to your pie plate or springform pan and press them tightly into the bottom of the pan and up the sides.

• Smooth the sides – Use your fingers to press the crumbs firmly all around the sides of the pie pan to make a nice even edge.

PEANUT BUTTER FILLING

• 8 tbsp butter, softened

• 1 1/2 cups peanut butter

• 1 cup powdered sugar

CHOCOLATE PIE FILLING

• 2(3.4 to 3.9-oz.) pkg. instant chocolate pudding and pie filling mix

• 2 3/4cups cold milk

CHOCOLATE GANACHE (OPTIONAL)

• 1 cup semisweet chips

• 1/2 cup heavy cream

Instructions

1. Press the graham cracker mixture into a pie dish. Freeze for at least 10 minutes while preparing the filling and ganache.

2. Use an electric mixer to whisk together the peanut butter, the softened butter, and the powdered sugar until smooth. Pour the filling into the prepared pie crust.

3. Over medium-low heat, mix together the heavy cream and chocolate chips until melted and smooth. Spread the ganache over the peanut butter layer.

4. Chill for at least one hour before serving.