Ingredients:

  • 1.5 cups chocolate wafer crumbs
  • 3 tbsp coconut sugar
  • 5 tbsp unsalted grass-fed butter, melted
  • 0.25 tsp fine sea salt
  • 1 cup natural creamy peanut butter
  • 8 oz cream cheese, softened
  • 0.5 cup plain Greek yogurt
  • 0.5 cup pure maple syrup
  • 1 tsp pure vanilla bean paste
  • 1 cup heavy whipping cream, chilled
  • 4 oz 70% dark chocolate, finely chopped
  • 0.33 cup heavy cream
  • 1 pinch flaky sea salt

Instructions:

  1. Preheat your oven to 350°F (180°C). Combine 1.5 cups chocolate wafer crumbs, 3 tbsp coconut sugar, 5 tbsp melted grass fed butter, and 0.25 tsp fine sea salt.
  2. Press the mixture firmly into your 9 inch pie plate. Bake for 8 minutes until fragrant and slightly darkened. Let it cool completely.
  3. Beat 1 cup natural creamy peanut butter with 8 oz softened cream cheese and 0.5 cup pure maple syrup until pale and fluffy.
  4. Add 0.5 cup plain Greek yogurt and 1 tsp vanilla bean paste. Mix until no white streaks remain.
  5. In a separate chilled bowl, whip 1 cup heavy whipping cream until stiff peaks form. Don't overbeat, or it will turn to butter.
  6. Gently fold the whipped cream into the peanut mixture using a spatula. Move in a J motion until the filling is airy and uniform.
  7. Pour the mixture into the cooled shell. Smooth the top with an offset spatula.
  8. Combine 4 oz chopped dark chocolate and 0.33 cup heavy cream in a small bowl. Microwave in 20 second bursts until glossy and pourable.
  9. Pour the ganache over the pie. Sprinkle with a pinch of flaky sea salt until the surface looks like a speckled mirror.
  10. Refrigerate for at least 4 hours until the center doesn't jiggle when shaken.