Tiger Pie

Prep Time:

45m

Yield:

Serves 8

Plan for:

4 hours chill time

Feeling a little wild? How about a slice of Tiger Pie? This is our favorite kind of recipe. One that looks impressive but is really super simple to whip together. This no-bake peanut butter and chocolate ganache pie is easy enough to make for dessert tonight, but spectacular enough to make for a party.

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Products Used

Confectioners Powdered Sugar Poly Bag

Ingredients

Cookie Crust

16 chocolate sandwich cookies with vanilla cream centers (such as Oreo® Cookies)
3 tablespoons unsalted butter, melted

Peanut Butter Pie Filling

3/4 cup heavy whipping cream
8 ounces cream cheese, softened
1 cup creamy peanut butter
1 teaspoon pure vanilla extract
1 1/2 cups Imperial Sugar Confectioners Powdered Sugar

Chocolate Ganache

6 ounces semisweet chocolate
1/4 cup heavy whipping cream
1 teaspoon light corn syrup (to make the ganache shiny), optional

Optional Toppings

10 miniature chocolate peanut butter cups cut into quarters

Directions

For Cookie Crust, crush cookies into fine crumbs. Stir in melted butter until crumbs look like wet sand. Press cookie crumbs into bottom and up sides of a 9-inch pie pan. Freeze until needed.
For Peanut Butter Pie Filling, in a mixing bowl, beat heavy whipping cream for 20 seconds on low speed then increase mixer speed to high and beat cream until you achieve stiff peaks (whipped cream holds a peak when beaters are removed).
In another large mixing bowl, beat cream cheese, peanut butter, and vanilla extract on low speed for about 1 minute until smooth and creamy.
Sift powdered sugar over peanut butter mixture then stir until well blended.
Beat on medium-high speed for about 30 seconds until light and creamy.
Fold in whipped cream until combined.
Set aside while making chocolate ganache.
To make Chocolate Ganache, finely chop semisweet chocolate and place it in a small mixing bowl or glass measuring cup.
Heat heavy whipping cream and light corn syrup (if using) in a small saucepan over medium heat just until bubbles begin to form.
Pour hot cream over chocolate and let bowl rest for 3 minutes.
Stir chocolate from center of bowl out towards edge until chocolate and cream come together.
To assemble pie, remove pie crust from freezer.
Spread 1/2 cup of peanut butter pie filling over crust. Drizzle about 1 1/2 tablespoons of chocolate ganache over top. Freeze pie for 5 minutes.
Remove pie from freezer. Spread about 2/3 cup of peanut butter pie filling over crust. Drizzle with about 1 1/2 tablespoons of chocolate ganache. Repeat this process until you use all peanut butter pie filling.
For top of pie you can drizzle chocolate ganache over top to create tiger stripes or you can pipe chocolate on using a squeeze bottle or pastry bag to give stripes a more realistic look.
If needed, you can reheat chocolate ganache for 10 seconds in microwave to thin it out so you can drizzle it. Reserve any unused chocolate ganache to serve with your pie later.
Arrange peanut butter cup pieces around edge of pie. Chill pie for at least 4 hours before serving.

Imperial Sugar Insight

You can swap out 1 1/2 cups of frozen whipped topping (that has been thawed) for the whipped heavy whipping cream. This will give your pie a slightly sweeter flavor.

Recipe created for Imperial Sugar by Beth Jackson Klosterboer @Hungry Happenings.

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