Chocolate Chip Peanut Butter Pie (Print Version)
# Ingredients:
→ Crust
01 -
1 1/2 cups (150 g) graham cracker crumbs
02 -
1/4 cup (50 g) granulated sugar
03 -
6 tablespoons (85 g) unsalted butter, melted
→ Filling
04 -
8 oz (225 g) cream cheese, softened
05 -
1 cup (260 g) creamy peanut butter
06 -
3/4 cup (90 g) powdered sugar
07 -
1 teaspoon vanilla extract
08 -
1 cup (240 ml) heavy whipping cream, whipped to stiff peaks
09 -
1/2 cup (90 g) mini chocolate chips
→ Topping
10 -
1/4 cup (45 g) mini chocolate chips
11 -
2 tablespoons peanut butter, melted (optional drizzle)
# Instructions:
01 -
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press the mixture evenly into the bottom and sides of a 9-inch pie dish. Chill in the refrigerator for 30 minutes to set.
02 -
In a large bowl, beat the cream cheese and peanut butter together until smooth and creamy. Add powdered sugar and vanilla extract, and mix until well combined. Gently fold in the whipped cream until the mixture is light and fluffy. Then fold in the mini chocolate chips.
03 -
Spoon the filling into the chilled crust and smooth the top with a spatula.
04 -
Sprinkle the mini chocolate chips over the top of the pie. Drizzle with melted peanut butter if desired.
05 -
Refrigerate the pie for at least 4 hours, or until firm.
06 -
Slice and serve chilled. Enjoy this decadent treat with a glass of cold milk!
# Notes:
01 -
For a chocolate twist, use an Oreo cookie crust instead of a graham cracker crust.
02 -
This pie can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Thaw slightly before serving.
03 -
Add crushed peanuts or a sprinkle of flaky sea salt for extra texture and flavor.