Silky PB Chocolate Pie (Printable Version)
# What You'll Need:
→ Chocolate Base
01 -
14 complete chocolate graham crackers (196g), or chocolate Teddy Graham cookies
02 -
1 tablespoon soft brown sugar
03 -
7 tablespoons melted unsalted butter (99g)
→ Smooth Center
04 -
8 ounces softened cream cheese (227g), left out until room temp
05 -
3/4 cup plus 2 tablespoons sifted powdered sugar (94g), split
06 -
1 cup smooth peanut butter (270g)
07 -
1 cup heavy cream (240g)
08 -
1 teaspoon pure vanilla extract
→ Tasty Garnishes
09 -
Warmed peanut butter for topping
10 -
Melted chocolate for decoration
11 -
Bite-sized Reese's cups
12 -
Peanut butter morsels
# Preparation Steps:
01 -
Warm your oven to 325°F. Crush crackers with brown sugar in food processor till they're fine crumbs. Add melted butter, mix well, then push into a 9-inch pie dish. Bake until fragrant, roughly 10-12 minutes. Set aside to cool completely.
02 -
Use an electric mixer to combine cream cheese, 3/4 cup powdered sugar, and peanut butter. Beat until it gets really airy and smooth, around 3 minutes.
03 -
In a separate bowl, beat heavy cream until it begins to firm up. Throw in 2 tablespoons powdered sugar and vanilla, then continue beating until you see firm peaks.
04 -
Carefully fold your whipped cream into the peanut butter mix. Scoop everything into your cooled base. Stick it in the freezer for 3 hours or refrigerate for at least 6.
05 -
Squirt some warm peanut butter and melted chocolate over the top using pastry bags or plastic bags with tiny holes cut. Scatter mini Reese's cups and peanut butter chips across the surface.
# Additional Tips:
01 -
Try using almond butter instead with a splash more vanilla if you want
02 -
Stays good in your fridge for 3 days or frozen for a month
03 -
Chocolate Teddy Grahams make a great substitute when chocolate graham crackers aren't available