Chocolate Peanut Butter Cream Pie
This Chocolate Peanut Butter Cream Pie is a no-bake wonder, combining two beloved flavors into one irresistibly rich and creamy dessert. With a crunchy graham cracker crust, a luscious peanut butter filling, and a smooth chocolate topping, it’s a perfect treat for any occasion.
Ingredients
| Ingredient | Quantity |
|---|---|
| Graham cracker crust | 1 (9-inch) |
| Creamy peanut butter | 1 cup |
| Powdered sugar | 1 cup |
| Cream cheese, softened | 8 oz |
| Heavy whipping cream | 1 cup |
| Semi-sweet chocolate chips | 1 cup |
| Milk | 1/2 cup |
| Vanilla extract | 1 teaspoon |
| Chopped peanuts (optional) | 1/4 cup |
Instructions
- Prepare Peanut Butter Filling: In a large mixing bowl, combine the creamy peanut butter, powdered sugar, and softened cream cheese. Beat with an electric mixer until the mixture is smooth and creamy.
- Whip Heavy Cream: In a separate, clean bowl, whip the heavy cream until stiff peaks form.
- Fold and Fill: Gently fold the whipped cream into the peanut butter mixture until it’s well combined and lightened. Spread this peanut butter filling evenly into the prepared graham cracker crust.
- Make Chocolate Topping: In a microwave-safe bowl, combine the semi-sweet chocolate chips and milk. Microwave in 30-second intervals, stirring after each, until melted and smooth. Stir in vanilla extract.
- Layer Chocolate and Chill: Pour the chocolate mixture over the peanut butter filling, spreading evenly to cover.
- Refrigerate: Refrigerate the pie for at least 4 hours or until completely set.
- Garnish and Serve: Sprinkle chopped peanuts over the top before serving, if desired. Slice and enjoy!
Tip: For even more indulgence, drizzle melted peanut butter or chocolate over the top before serving.
