Chip PB Delight (Printable Version)
# 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
# Steps to Follow:
01 -
Mix together 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 -
Whip up the heavy cream until stiff peaks form. Put it in the fridge while you finish the other filling parts.
03 -
Using a large bowl, beat cream cheese till it's creamy. Throw in white sugar and mix it all up. Add the peanut butter and vanilla, then mix thoroughly, making sure to scrape down the bowl sides so everything mixes well.
04 -
Gently mix the cold whipped cream into your peanut butter mixture until everything blends together.
05 -
Carefully add the tiny chocolate chips to your filling and mix until they're spread out evenly.
06 -
Dump the filling into your cold crust and pop the whole thing in the freezer until it's solid.
07 -
For eating later, keep the pie frozen. Let it sit out about 20 minutes before eating for an ice-cream like feel, or longer in the fridge for something softer. If the crust sticks, quickly dip the pie dish bottom in hot water for a few seconds, but don't get water on the pie itself.