In a large mixing bowl, beat together the peanut butter, powdered sugar, and cream cheese until smooth and creamy.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the peanut butter mixture until well combined.
Spread the peanut butter filling evenly into the graham cracker crust.
In a microwave-safe bowl, combine the chocolate chips and milk. Microwave in 30-second intervals, stirring in between, until the chocolate is melted and smooth.
Stir in the vanilla extract into the melted chocolate.
Pour the chocolate mixture over the peanut butter filling, spreading it evenly.
Refrigerate the pie for at least 4 hours, or until set.
Before serving, sprinkle chopped peanuts on top for garnish, if desired.
Variations & Tips
For a different twist, try using a chocolate cookie crust instead of a graham cracker crust. You can also add a layer of sliced bananas between the crust and the peanut butter filling for a fruity touch. If you’re a fan of salty-sweet combinations, sprinkle a pinch of sea salt over the chocolate layer before it sets. For a lighter version, use reduced-fat cream cheese and whipped topping instead of heavy cream.
Slow Cooker Barbecue Bliss: Tender Barbecued Beef
This Recipe Is Now My Absolute Favorite Breakfast
Layered Chicken Soup
This was totally news to me!
Shrimp and Vegetable Dumplings
Irresistible Carrot Cake Cookies
Denmark King’s Hawaiian Cheesecake
Black mold on refrigerator gasket is very difficult to clean: Use this to wipe it clean in just minutes
POWERFUL DUST-TRAPPING SPRAY WITH THESE 2 INGREDIENTS YOU HAVE IN YOUR KITCHEN