Directions:
Prepare the Tart Pan
Line a 9-inch fluted tart pan with parchment paper and lightly coat it with nonstick spray.
Make the Chocolate Ganache Base
In a microwave-safe bowl, combine the chocolate chips and vegetable oil.
Microwave for 45-55 seconds, then stir until smooth.
Pour half of the melted chocolate mixture into the prepared tart pan, spreading it evenly.
Refrigerate until set.
Prepare the Peanut Butter Filling
In a mixing bowl, combine the powdered sugar and graham cracker crumbs.
In another microwave-safe bowl, microwave the peanut butter and butter for 45 seconds, then stir until smooth.
Mix the dry ingredients into the melted peanut butter mixture until fully combined.
Assemble the Pie
Spread the peanut butter mixture evenly over the chilled chocolate layer.
Pour the remaining melted chocolate over the top, smoothing it out with a spatula.
Chill and Serve
Refrigerate the pie for at least 4 hours to allow it to set completely.
Once set, remove the pie from the tart pan, peel off the parchment paper, and place it on a serving plate.
Slice and serve chilled.
When these came out of the oven, my hubby couldn’t help but eat 6 all own his own!
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