Assemble the Pie: Once the bottom ganache layer is chilled and firm, press the peanut butter mixture evenly over it using your hands or a spatula. Smooth the surface to ensure full coverage and even thickness. Then, pour the remaining ganache over the peanut butter layer, using a spatula to spread it to the edges and create a glossy, even finish.
Chill to Set: Transfer the assembled pie to the refrigerator and let it chill for at least 4 hours, or until the ganache is completely set and the filling is firm enough to slice cleanly. This step is crucial for the layers to hold their shape.
Serve: Carefully remove the pie from the tart pan by gently pressing from the bottom and peeling away the parchment paper. Flip onto a serving plate if desired. Slice using a sharp knife warmed with hot water for cleaner cuts. Serve chilled or let it sit at room temperature for 5–10 minutes for a softer bite.
Tips & Variations
For extra crunch, add a handful of crushed peanuts or pretzels to the peanut butter layer before adding the top ganache.
Use dark chocolate chips for a more intense, less sweet flavor profile.
Let the pie rest at room temperature for a few minutes before slicing to soften the ganache and improve texture.
This pie stores well—keep leftovers covered in the refrigerator for up to 5 days.
