Ingredients
Crust
- 14 Whole Chocolate Graham Crackers
- 1 tablespoon Light Brown Sugar
- 7 tablespoons Unsalted Butter, melted
Filling
- 8 ounces Cream Cheese, room temperature
- 3/4 cup plus 2 tablespoons Powdered Sugar, divided
- 1 cup Creamy Peanut Butter
- 1 cup Heavy Whipping Cream
- 1 teaspoons Vanilla Extract
Topping
- Peanut Butter, melted
- Chocolate, melted
- Mini Reese’s Cups
- Peanut Butter Chips
Directions
- Preheat oven to 325F
- Crust: in the bowl of a food processor blend the graham crackers and sugar until finely ground; add the butter and pulse until moistened
- Use the bottom of a measuring cup to press the crust mixture into the bottom and up the sides of a 9-inch pie pan; bake for 12 minutes; cool completely on a wire rack
- Filling: in a large bowl, use an electric mixer to beat the cream cheese, 3/4 cup powdered sugar and the peanut butter until light and fluffy, 3 minutes
- In another bowl use a mixer with the whisk attachment, whip the heavy cream until thick and light; add in the remaining 2 tablespoons of powdered sugar and vanilla extract; continue to whip until stiff peaks form
- Gently fold the whipped cream into the peanut butter mixture; pour into the prepared pie crust; chill in the fridge for 6 hours; drizzle with melted peanut butter and melted chocolate; top with mini Reese’s cups and peanut butter chips