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Chocolate Peanut Butter Pie is an ultra rich & creamy pie topped with a thick chocolate topping and sitting on a perfect shortbread crust!
INGREDIENTS
FOR THE SHORTBREAD CRUST:
- 1 cup of salted butter
- 1/2 cup confectioners' sugar
- 2 cups all-purpose flour
- 1/4 teaspoon baking powder
FOR THE PIE FILLING:
- 1 1/2 cups heavy whipping cream
- 1 8 oz. package cream cheese, softened to room temp
- 3/4 cup sugar
- 1/2 cup cool whip
- 1 cup peanut butter
- 3 tsp. pure vanilla extract
FOR THE TOPPING:
- 1/2 cup heavy whipping cream
- 1 cup chocolate chips
INSTRUCTIONS
TO MAKE THE CRUST:
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Preheat oven to 350F
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In a large bowl, cream butter and sugar until light and fluffy.
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Stir together flour and baking powder; add into butter mixture.
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Press into a 9 inch pie plate and bake for 10-12 minutes OR until golden brown then place in the fridge
TO MAKE THE FILLING
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In the bowl of a stand mixer, whip heavy cream until soft peaks form and transfer to a small bowl. Chill whipped cream in the fridge.
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Cream together cream cheese, cool whip and sugar in the stand mixer until fluffy, about 2-3 minutes.
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Add in peanut butter and vanilla extract and mix until combined.
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Fold in the whipped cream and pour into the pie crust.
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Spread top into an even layer and chill in the fridge.
TO MAKE THE CHOCOLATE TOPPING
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Heat 1/2 cup heavy cream in a small saucepan over medium-high heat just until it starts to boil. Add chocolate chips to medium bowl and pour hot cream over chocolate chips. Let sit for 5 minutes and stir until the chocolate topping is smooth- allow it cool before pouring over the pie. Spread into an even layer and chill in the fridge so it fully sets. Slice and serve.
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ENJOY!
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