Chocolate Chip Peanut Butter (Print Version)
# Ingredients:
→ Crust
01 -
3/4 cup graham cracker crumbs
02 -
1/4 cup granulated sugar
03 -
2 tablespoons brown sugar
04 -
4 tablespoons melted butter
→ Filling
05 -
1 1/2 cups heavy cream
06 -
8 ounces cream cheese, softened
07 -
3/4 cup granulated sugar
08 -
1 cup creamy peanut butter
09 -
1 tablespoon vanilla
10 -
1 cup mini chocolate chips
# Instructions:
01 -
Blend graham cracker crumbs, granulated sugar, brown sugar, and melted butter in a bowl until fully combined. Press mixture into a 9″ pie plate, covering the bottom completely and pushing the crumbs 1-2 inches up the sides. Freeze the crust while preparing the filling.
02 -
Whip the heavy cream until it holds peaks. Set aside in the refrigerator while preparing the rest of the filling.
03 -
In a large bowl, beat the cream cheese until smooth. Add granulated sugar and mix until blended. Add peanut butter and vanilla, mixing well and scraping the sides of the bowl to ensure full incorporation.
04 -
Fold the whipped cream into the peanut butter mixture until well blended.
05 -
Fold the mini chocolate chips into the filling until evenly distributed.
06 -
Pour the filling into the prepared crust and place the pie into the freezer until firm.
07 -
If serving more than 30 minutes after preparation, store the pie in the freezer. Thaw for 20 minutes before serving for an ice cream-like consistency, or longer in the refrigerator for a softer texture. To loosen the crust if needed, submerge the bottom of the pie dish in hot tap water for a few seconds, being careful to avoid water contact with the pie.