Ingredients
- Chocolate cookie crumbs: 1 1/2 cups
- Unsalted butter, melted: 6 tablespoons
- Creamy peanut butter: 1 cup
- Powdered sugar: 1 1/2 cups
- Cream cheese, softened: 8 ounces
- Heavy cream: 1 cup
- Semi-sweet chocolate chips: 1 cup
- Vanilla extract: 1 teaspoon
Instructions
- Step 1: Combine chocolate cookie crumbs and melted butter in a bowl. Press the mixture firmly into the bottom of a 9-inch pie plate to form the crust. Chill in the refrigerator for at least 30 minutes.
- Step 2: In a large bowl, beat together the peanut butter, powdered sugar, and softened cream cheese until smooth and creamy.
- Step 3: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture.
- Step 4: Pour the peanut butter filling into the chilled chocolate cookie crust, spreading it evenly.
- Step 5: Melt the semi-sweet chocolate chips in the microwave or over a double boiler, stirring until smooth. Drizzle the melted chocolate over the peanut butter filling.
- Step 6: Refrigerate the pie for at least 4 hours, or preferably overnight, before serving.
Notes
- Store leftover pie tightly covered in the refrigerator for up to 3 days, but it's best enjoyed sooner rather than later!
- This pie is best served chilled, so skip the reheating and let the flavors sing as they are.
- A sprinkle of chopped peanuts or a dollop of whipped cream makes a beautiful and delicious garnish.
- For an extra smooth chocolate drizzle, add a teaspoon of coconut oil to the chocolate chips while melting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American