Ingredients:
CRUST:
3/4 cup graham cracker crumbs
1/4 cup granulated sugar
2 tablespoons brown sugar
4 tablespoons melted butter
FILLING:
1 1/2 cups heavy cream
8 ounces cream cheese, softened
3/4 cup granulated sugar
1 cup creamy peanut butter
1 tablespoon vanilla
1 cup mini chocolate chips
Instructions:
CRUST:
Mix graham cracker crumbs, both sugars, and melted butter until combined. Press into a 9″ pie plate, forming a crust up the sides. Freeze while preparing the filling.
FILLING:
- Whip the heavy cream to peaks and refrigerate. Beat cream cheese until smooth, then mix in sugar, peanut butter, and vanilla until blended. Fold in whipped cream, then gently stir in mini chocolate chips.
Pour the filling into the crust and freeze until firm. For serving, thaw 20 minutes for an ice-cream-like consistency, or longer in the refrigerator for a softer pie. To release the crust easily, briefly dip the pie plate’s bottom in warm water.
Prep Time: 20 minutes | Freezing Time: 4 hours | Total Time: 4 hours 20 minutes | Servings: 8
