Directions
In a large mixing bowl, combine the creamy peanut butter, powdered sugar, and softened cream cheese. Beat until smooth and well combined.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the peanut butter mixture until fully incorporated.
Spread the filling evenly into a 9-inch graham cracker crust.
In a small saucepan, melt the semi-sweet chocolate chips with the milk over low heat, stirring constantly until smooth.
Remove from heat and stir in the vanilla extract.
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, garnish with chopped peanuts, if desired.
see nexte page
ADVERTISEMENT
ADVERTISEMENT
