An Amish buddy introduced me to this treat, and I couldn’t get enough!
This Chocolate Peanut Butter Cream Pie is a no-bake wonder, combining two beloved flavors into one irresistibly rich and creamy dessert. With a crunchy graham cracker crust, a luscious peanut butter filling, and a smooth chocolate topping, it’s a perfect treat for any occasion.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Graham cracker crust | 1 (9-inch) |
| Creamy peanut butter | 1 cup |
| Powdered sugar | 1 cup |
| Cream cheese, softened | 8 oz |
| Heavy whipping cream | 1 cup |
| Semi-sweet chocolate chips | 1 cup |
| Milk | 1/2 cup |
| Vanilla extract | 1 teaspoon |
| Chopped peanuts (optional) | 1/4 cup |
Instructions:
- Prepare Peanut Butter Filling: In a large mixing bowl, combine the creamy peanut butter, powdered sugar, and softened cream cheese. Beat with an electric mixer until the mixture is smooth and creamy.
- Whip Heavy Cream: In a separate, clean bowl, whip the heavy cream until stiff peaks form.
- Fold and Fill: Gently fold the whipped cream into the peanut butter mixture until it’s well combined and lightened. Spread this peanut butter filling evenly into the prepared 9-inch graham cracker crust.
- Make Chocolate Topping: In a microwave-safe bowl, combine the semi-sweet chocolate chips and milk. Microwave in 30-second intervals, stirring well after each interval, until the chocolate is completely melted and smooth. Stir in the vanilla extract until fully incorporated.
- Layer Chocolate and Chill: Carefully pour the melted chocolate mixture over the peanut butter filling, spreading it evenly to cover the entire surface.
- Refrigerate: Refrigerate the pie for at least 4 hours, or until it is completely set and firm.
- Garnish and Serve: Before serving, if desired, sprinkle the chopped peanuts over the top of the pie for garnish. Slice and enjoy your delicious Chocolate Peanut Butter Cream Pie!
