Peanut Butter Pie (Print Version)
# Ingredients:
01 -
1 ½ cups peanut butter, creamy style.
02 -
8 ounces of cream cheese, softened to room temperature.
03 -
1 cup powdered sugar, sifted if needed.
04 -
1 ½ cups cold heavy cream, straight from the fridge.
05 -
1 ½ cups of crushed chocolate cookies (about 20 sandwich cookies).
06 -
¼ cup of melted unsalted butter.
07 -
1 cup mini chocolate chips for mixing in.
08 -
½ cup extra mini chocolate chips for sprinkling on top.
09 -
Optional: ¼ cup peanuts, roughly chopped.
10 -
Optional garnish: whipped cream for serving.
# Instructions:
01 -
Stir the crushed chocolate cookies and the melted butter in a bowl until you’ve got a wet sand-like texture.
02 -
Spread the crumb mixture evenly into a 9-inch pie dish, all the way up the sides. Pop it in the fridge while you work on the filling.
03 -
Beat the peanut butter, softened cream cheese, and powdered sugar in a big bowl until smooth and fluffy.
04 -
Whip the heavy cream in another bowl until peaks stay firm when lifting the whisk.
05 -
Carefully fold the whipped cream into the peanut butter mixture to keep it airy and light.
06 -
Stir 1 cup of mini chocolate chips gently into the filling.
07 -
Pour the peanut butter filling into the cold crust, spreading it out evenly.
08 -
Sprinkle the top with extra chocolate chips and chopped peanuts, if you’re using them.
09 -
Let the pie set in the fridge for at least 4 hours, but overnight is even better so it firms up nicely.
10 -
Cut into slices and add a dollop of whipped cream for that finishing touch before serving.
# Notes:
01 -
This no-bake Peanut Butter Chocolate Pie is super creamy and rich, loaded with chocolate chips for extra indulgence. It’s perfect for anyone who loves the combo of peanut butter and chocolate!