Choc Chip PB (Printable Version)
A silky choc chip PB pie that needs zero baking time.
# What You'll Need:
→ Crust
01 -
3/4 cup crushed graham crackers
02 -
1/4 cup white sugar
03 -
2 tablespoons dark sugar
04 -
4 tablespoons butter, melted
→ Filling
05 -
1 1/2 cups whipping cream
06 -
8 ounces softened cream cheese
07 -
3/4 cup white sugar
08 -
1 cup smooth peanut butter
09 -
1 tablespoon vanilla extract
10 -
1 cup tiny chocolate chips
# Step-by-Step Guide:
01 -
Mix the crushed graham crackers, white sugar, dark sugar, and melted butter until everything sticks together. Push the mixture into a 9″ pie dish, making sure to cover the bottom and push it up the sides about 1-2 inches. Stick it in the freezer while you work on the filling.
02 -
Take the whipping cream and beat it until stiff peaks form. Put it in the fridge while you make the rest of your filling.
03 -
Grab a big bowl and beat your cream cheese until it's nice and smooth. Throw in the white sugar and mix well. Add your peanut butter and vanilla, making sure to scrape down the sides so everything gets mixed in properly.
04 -
Gently mix your cold whipped cream into the peanut butter mixture until everything blends together.
05 -
Stir the tiny chocolate chips into your filling so they're spread out evenly.
06 -
Dump the filling into your cold crust and pop the whole thing in the freezer until it hardens up.
07 -
If you won't eat it within half an hour, keep the pie in the freezer. Let it sit out for 20 minutes before eating for an ice cream feel, or longer in the fridge for a softer pie. If the crust sticks, dip the bottom of the dish in hot water for a few seconds, but don't get water on your pie.