Ingredients:
CRUST:
- 3/4 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 2 tablespoons brown sugar
- 4 tablespoons melted butter
FILLING:
- 1 1/2 cups heavy cream
- 8 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 1 cup creamy peanut butter
- 1 tablespoon vanilla
- 1 cup mini chocolate chips
Instructions:
CRUST:
- Mix graham cracker crumbs, both sugars, and melted butter until combined.
- Press into a 9″ pie plate, forming a crust up the sides. Freeze while preparing the filling.
FILLING:
- Whip the heavy cream to peaks and refrigerate.
- Beat cream cheese until smooth, then mix in sugar, peanut butter, and vanilla until blended.
- Fold in whipped cream, then gently stir in mini chocolate chips.
Pour the filling into the crust and freeze until firm. For serving, thaw 20 minutes for an ice-cream-like consistency, or longer in the refrigerator for a softer pie. To release the crust easily, briefly dip the pie plate’s bottom in warm water.
