Directions
-
In a large mixing bowl, beat together the peanut butter, powdered sugar, and cream cheese until smooth and creamy.
-
In a separate bowl, whip the heavy cream until stiff peaks form.
-
Gently fold the whipped cream into the peanut butter mixture until well combined.
-
Spread the peanut butter filling evenly into the graham cracker crust.
-
In a microwave-safe bowl, combine the chocolate chips and milk. Microwave in 30-second intervals, stirring in between, until the chocolate is melted and smooth.
-
Stir in the vanilla extract into the melted chocolate.
-
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, sprinkle chopped peanuts on top for garnish, if desired.
Variations & Tips
For a different twist, try using a chocolate cookie crust instead of a graham cracker crust. You can also add a layer of sliced bananas between the crust and the peanut butter filling for a fruity touch. If you’re a fan of salty-sweet combinations, sprinkle a pinch of sea salt over the chocolate layer before it sets. For a lighter version, use reduced-fat cream cheese and whipped topping instead of heavy cream.
