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In a large bowl, beat the peanut butter, powdered sugar, and cream cheese until smooth and creamy.
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In another bowl, whip the heavy cream until stiff peaks form.
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Carefully fold the whipped cream into the peanut butter mixture until fully combined.
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Spread the peanut butter filling evenly into the graham cracker crust.
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In a microwave-safe bowl, combine chocolate chips and milk. Heat in 30-second intervals, stirring in between, until melted and smooth.
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Stir vanilla extract into the melted chocolate.
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Pour the chocolate mixture over the peanut butter filling and spread evenly.
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Refrigerate for at least 4 hours, or until the pie is set.
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Before serving, sprinkle chopped peanuts on top if you like.
Tips & Variations:
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Swap the graham cracker crust for a chocolate cookie crust for a richer base.
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Add sliced bananas between the crust and filling for a fruity layer.
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For a salty-sweet kick, sprinkle a little sea salt over the chocolate before it sets.
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To lighten it up, try reduced-fat cream cheese and use whipped topping instead of heavy cream.