Ingredients
1 cup creamy peanut butter
1 cup powdered sugar
8 oz cream cheese, softened
1 cup heavy whipping cream
1 cup semi-sweet chocolate chips
1/2 cup milk
1 teaspoon vanilla extract
1/4 cup chopped peanuts (optional, for garnish)
Directions
In a large mixing bowl, combine the creamy peanut butter, powdered sugar, and softened cream cheese. Beat until smooth and well combined.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the peanut butter mixture until fully incorporated.
Spread the filling evenly into a 9-inch graham cracker crust.
In a small saucepan, melt the semi-sweet chocolate chips with the milk over low heat, stirring constantly until smooth.
Remove from heat and stir in the vanilla extract.
Pour the chocolate mixture over the peanut butter filling, spreading it evenly.
Refrigerate the pie for at least 4 hours, or until set.
Before serving, garnish with chopped peanuts, if desired.
Variations & Tips
For a twist on this classic, try using crunchy peanut butter for added texture. You can also experiment with different types of chocolate, such as dark chocolate or milk chocolate, depending on your preference. If you’re feeling adventurous, add a layer of sliced bananas between the peanut butter filling and the chocolate topping for a fruity surprise. For a gluten-free version, use a gluten-free graham cracker crust.
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