Ingredients

Crust

• 3/4 cup Graham Cracker Crumbs
• 1/4 cup Granulated Sugar
• 2 tablespoons Brown Sugar
• 4 tablespoons Butter, melted

Filling

• 1 1/2 cups Heavy Cream
• 8 ounces Cream Cheese, softened
• 3/4 cup Granulated Sugar
• 1 cup Creamy Peanut Butter
• 1 tablespoons Vanilla Extract
• 1 cup Mini Chocolate Chips

Directions

1. Crust: mix graham cracker crumbs, granulated sugar, brown sugar and melted butter together in a bowl until fully combined; press mixture into a 9 inch pie plate; cover the bottom and up 1 inch of the sides of the pie plate with the crust mixture; place the crust in the freezer while preparing the filling
2. Filling: whip the 1 1/2 cups heavy cream until stiff peaks form; set aside in fridge while preparing the remainder of the filling
3. In a large bowl beat the cream cheese until smooth; add sugar; mix until blended; add peanut butter and vanilla extract, mix well; scrape sides as needed to fully incorporate ingredients
4. Fold the whipped cream into the peanut butter mixture, mix well
5. Fold in the mini chocolate chips; mix until the chocolate chips are evenly distributed throughout the filling
6. Pour the filling into the prepared pie crust; place in the freezer until firm