Delicious Chocolate Peanut Butter Pie

Our Chocolate Chip Peanut Butter Pie includes a creamy and rich peanut butter filling with chocolate chips throughout. So good!

We host a Super Bowl celebration Each year. It is a thing at this stage. (Please do not hate us for being Patriots fans -- we must root for our hometown team!)

This pie is a version of our chocolate peanut butter pie. But rather than topping the dish I stirred to make this Chocolate Chip Peanut Butter Pie.

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

1. To prepare the crust, combine graham cracker crumbs, granulated sugar, brown sugar and melted butter in a bowl until completely blended. Press mixture into a 9″ pie plate, covering bottom thoroughly and pushing the crumbs about 1-2 inches up the side of the pie plate. Place the pie crust to the freezer while preparing the filling.
2. Whip the 1 1/2 cups heavy cream until it holds peaks. Set aside in the refrigerator while preparing the filling's rest.
3. In a large bowl, beat cream cheese until smooth. Add mix and sugar . Add vanilla and peanut butter . (Scrape the sides of the bowl as necessary to make certain that the components are fully blended.)
4. Fold whipped cream into the peanut butter mixture, mixing well.
5. Fold in miniature chocolate chips, mixing until miniature chocolate chips are evenly disbursed through the filling.
6. Pour chocolate chip peanut butter filling into the prepared pie crust. Pie filled until firm to the freezer.
7. If serving pie over 1/2 an hour after closing preparation, keep in the freezer. Thaw prior to serving for a ice cream-like consistency for 20 minutes. (If you're having difficulty cleanly removing the pie crust out of your pie platesubmerge the very base of the dish in some hot tap water about 1/2 inch water on your kitchen sink -- to loosen the crust being careful not to get water from the dish itself.) Or thaw for longer in the fridge to get a gooey pie.