Ultimate Chocolate Peanut Butter Pie Recipe

Ultimate Chocolate Peanut Butter Pie

Level: Easy
Yield: 8 to 10 servings
Nutritional Analysis Per Serving (Serving Size: 1 of 10 servings) Calories 772, Total Fat 59 g, Saturated Fat 26 g, Carbohydrates 52 g, Dietary Fiber 3 g, Sugar 34 g, Protein 16 g, Cholesterol 95 mg, Sodium 270 mg
Total Time: 2 hr 20 min (includes chilling)
Active Time: 20 min

Indulge in this irresistible Ultimate Chocolate Peanut Butter Piea dream dessert that whips up fast with simple steps and wows every crowd, from kids to adults. Picture a luscious peanut butter and sweetened condensed milk filling, creamy and rich, tucked into a crunchy chocolate crumb crust. Crowned with fluffy whipped cream and a sprinkle of peanut butter chips plus mini chocolate chips, it's a showstopper begging to be sliced and savored.

Ingredients

Peanut Butter Cream:

1 can (14 ounces) sweetened condensed milk
8 ounces cream cheese, softened to room temperature
1 1/4 cups creamy peanut butter
3/4 cup heavy cream
1/3 cup mini semisweet chocolate chips, plus extra for garnish
1/3 cup peanut butter chips, plus extra for garnish
One 9-inch chocolate crumb pie crust, prepared

Whipped Topping:

4 ounces cream cheese, softened
1 cup heavy cream
2 tablespoons sugar

Directions

Prepare the peanut butter cream: Reserve 1/2 cup of the sweetened condensed milk and place it in the bowl of a stand mixer fitted with the paddle attachment (set the rest aside for the whipped topping). Add the softened cream cheese and peanut butter. Beat on medium speed until fully smooth with no cream cheese lumps, about 3 to 4 minutes.
Whip the heavy cream: In a separate medium bowl, beat the heavy cream with an electric mixer until stiff peaks form, about 2 to 3 minutes. (If you prefer, you can whip the cream by hand with a whisk, which will take about 4 to 5 minutes.) Gently fold the whipped cream into the peanut butter mixture using a rubber spatula, then fold in the mini chocolate chips and peanut butter chips. Pour this filling into the chocolate crumb crust, smoothing the top and mounding it slightly in the center for some height. Chill the pie uncovered until fully set, approximately 2 hours.
Make the whipped topping: Just before serving, combine the remaining sweetened condensed milk with the cream cheese, heavy cream, and sugar in a medium bowl. Beat with an electric mixer on medium speed until stiff peaks form, around 3 minutes.
Assemble: Carefully remove the pie from the pan and place it on a serving plate. Mound the whipped topping over the pie's surface and scatter mini chocolate chips and peanut butter chips on top for decoration.