I don't know if it's common to have Chocolate Peanut Butter Pie on Thanksgiving for other families, but it's been around in Matt's family for a while - and it was a tradition I was HAPPY to adapt to. I'm not a big pumpkin pie fan, so this is an extremely worthy replacement, if you ask me! I like to make it extra chocolatey, though, and cover the entire surface of the pie with ganache. Because, why the heck not?
Here's how you do it:
1 Chocolate Graham Cracker Pie Crust (I like the oreo one, it's darker chocolate)
1 Cup Peanut Butter (I like Peter Pan)
4oz Cream Cheese
3/4 Cup Powdered Sugar
2 Tbspns Milk
2-3/4 Cups Heavy Cream
6oz Semi-Sweet Baking Chocolate
1. In a large bowl, whip the cream cheese and sugar until smooth. Add the peanut butter and milk, and whip for one minute.
2. In a stand mixer (or a separate bowl with a hand mixer), whip 2 cups of heavy cream until fluffy.
3. Gently fold the whipped cream into the PB mix until well combined.
4. Pour (or dollop) the PB mixture into the pie crust, and let chill for 2 hours or overnight.
5. On a saucepan on low, melt the chocolate and 3/4 cup of heavy cream until the chocolate is melted and smooth, stirring constantly. Turn off the heat and continue to stir for two minutes.
6. Pour chocolate over pie (this is where I over-do it a little, haha), and set in the fridge until the chocolate ganache solidifies.
Note: This is just crazy to me, but I can't find my own photo of this pie anywhere. Despite making it every Thanksgiving since living on my own! For now, I posted the above photo because mine ends up looking mostly like that, though her ingredients are a bit different, and she uses a regular graham cracker crust vs a chocolate one. At any rate, feel free to click on the source above and check out her recipe :)